Cucumber and shredded jellyfish salad

Cucumber and shredded jellyfish salad

This quick and punchy cucumber salad from John Javier involves curing the cucumber in sugar, salt and MSG before mixing it with salted chillies and shredded jellyfish.
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  1. Step 1

    Blend the nori sheets into a powder and set aside
  2. Step 2

    Wash the cucumbers and cut them in half lengthwise. Scoop out the seeds and discard them, then cut the remaining cucumber into 2cm squares. You should be left with about 700g of cucumber
  3. Step 3

    Place the chopped cucumbers in a mixing bowl and season them with the salt, sugar and MSG. Mix thoroughly and allow to sit for 20 minutes to cure
  4. Step 4

    Once the cucumbers are properly cured and the seasoning has dissolved, strain the excess liquid from the bowl. Open the packet of shredded jellyfish and strain off the liquid. Add the jellyfish to the bowl of cucumbers along with the garlic, chilli and black sesame seeds and mix well
  5. Step 5

    Divide the cucumber and jellyfish salad into two bowls and dust with the nori powder to serve