Ingredients
- 5 mini cucumbers
- toasted black and white sesame seeds to sprinkle (I also added green one, wasabi coated)
- 1 tbsp white sesame seeds
- 3 tbsp Japanese mayonnaise (Kewpie mayo)
- 1 tbsp rice vinegar
- 3 tbsp soya sauce
- 1 tsp toasted sesame oil
- 2 tsp tahini
How to make spiral cucumber:
- Rinse and pat dry the cucumbers and cut the ends
- Place one cucumber between two chopsticks to prevents you from cutting through the cucumbers and ruining the spiral effect.
- Make thin straight cuts on the top, about 2mm slices.
- Flip the cucumber over (unsliced surface), make thin slices on diagonal at 45 degrees.
In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub the salt on each cucumber. Refrigerate for 15 minutes only.
Rinse the cucumbers under cold tap water for 3-4 times and pat them dry.
How to make the sesame dressing:
- Lightly toast the tbsp of sesame seed
- Grind them until smooth
- Add the Kewpie mayo, rice vinegar, soya sauce, toasted sesame oil and the tahini and whisk until smooth
Pour the sesame dressing and sprinkle the rest of the sesame seeds and serve.
