Wednesday, January 2, 2013

252. Wasabi Cucumber Salad


Our favorite Sushi restaurant in Annapolis is not downtown, but up by the Annapolis Town Center.  Yama Sushi is amazing!  The restaurant is long and narrow with bright orange walls.  The staff are all young and greet you with a smile.

It used to be that we could go in and find a seat without little delay.  It seems each time we go that it is seeing a greater rush of business.  I am happy for them.


This wasabi salad is something I came home and made after visiting them one night last month.  I love the flavor of wasabi and vinegar together.  If you enjoy spicy and sweet then these cucumbers will fit the bill.

In my opinion, the longer they marinate the better they become.  The slices will loose some of the bite and crispiness that the first few days have to offer, but throwing a spoonful of them onto a salad or over an avocado---is wonderful--no matter how crispy or not, they are.



Recipe: Wasabi Cucumbers

1 English Cucumber, peeled, halved and sliced
1 1/2 teaspoon of wasabi powder
2 Tablespoons of red wine vinegar
2 teaspoons of sugar
1 teaspoon of sesame oil
dash of salt
2 green onions, sliced
1 tablespoon of toasted sesame seeds

In a container, add all of the above ingredients.  Cover and let marinate for a minimum of 4 hours.  I think they are best after 24 hours.  They will last a good month in your fridge.

This recipe has a lot to do with taste.  I have used the Japanese rice wine but find it not sweet enough and this is why I like to use the red wine vinegar---but please try your favorite wine vinegar.

Wasabi powder is strong---start with the recommended amount and if you want it stronger, please add more.

Sugar is the sweetener and again--is a starting point for the recipe--if you need the cucumbers sweeter, then add more sugar.

The key to this recipe is finding YOUR favorite balance of sweet, sour and spicy.

I hope you enjoy the recipe!

Written by Sherron Watson


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