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Ingredients
  • 4 sheets nori seaweed (available from natural food stores and Japanese markets)
  • 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note)
  • toasted sesame seeds
  • ground chili powder (optional)
  • 1 ripe avocado, sliced into thin wedges
  • 100 grams (3 ½ ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
  • long-stem sprouts or sprouted seeds
  • soy sauce, for serving
  • subheading: Optional additions:
  • simple tahini sauce
  • raw cashew cheese or other spread
  • pink radishes, thinly sliced with a mandolin slicer
  • large handful of small salad leaves, such as baby spinach or baby kale
  • fresh herbs, especially shiso or cilantro
  • ½ ripe mango, sliced into strips
  • ½ small jicama, peeled and cut into strips
Steps
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