Sea Cucumber Sashimi

Dive into the refreshing flavors of the ocean with Sea Cucumber Sashimi, a simple yet elegant dish that captures the essence of Hawaiian culinary tradition. This recipe offers a unique way to enjoy sea cucumber, showcasing its subtle taste and pleasing texture in a form that’s both easy to prepare and visually impressive. Perfect for hot days or as a sophisticated appetizer, this sashimi-style preparation involves boiling rehydrated sea cucumbers until tender, then chilling them to be served with a zesty dip of soy sauce and wasabi. It’s a celebration of simplicity and taste, inviting you to experience a slice of Hawaii’s love for sashimi

Sea Cucumber Sashimi

From Kathy

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Ingredients

  

Ingredients

• 4 whole sea cucumbers rehydrated
• 1 tablespoon soy sauce
• 1 teaspoon wasabi

Instructions

 

Instructions

• Bring a large pot of water to a boil and add the rehydrated sea cucumbers. Boil the sea cucumbers for 45-60 minutes, until they are tender. The sea cucumbers should have a good bounce and not feel too firm.
• Remove the sea cucumbers from the boiling water and let drain. Once it's cool enough to touch, slice the sea cucumbers to ½-inch thick pieces.
• Arrange on a plate and let chill in the refrigerator for 30 minutes.
• Serve cold with a side of soy sauce and wasabi for dipping!

Source: https://onolicioushawaii.com/sea-cucumber-sashimi/