I learned to love sesame-flavored jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavorless, but it is delightfully crunchy and lends itself to various flavor combinations. Serve chilled or at room temperature.
Preparation Details
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 9 ounces ready-to-eat shredded jellyfish
- 3 tablespoons sesame oil
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon white sugar, or to taste
- ¼ teaspoon chili oil, or to taste (Optional)
- 1 teaspoon grated fresh ginger root, or to taste
- 2 tablespoons white sesame seeds
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons thinly sliced green onion
Steps
- Rinse and drain jellyfish; place into a bowl.
- Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
- Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
- Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.
