Cilantro potato salad in a nori-wrapped style
This dish is an adaptation of the cilantro potato salad. Lightly toasting the roasted seaweed on the gas stove before using it will enhance its aroma
How to make it
1
Lightly grill the roasted seaweed on a gas stove. Place the roasted seaweed on a cutting board and place the coriander potato salad on top in a strip shape.
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④
Wrap it in paper and squeeze tightly.
Cut into bite-sized pieces with a knife.
Place a little salad on a plate.
Add salt and a little fragrant oil to the cucumber slices, mix, and place in the center.
2
Roll it from the front, spread a little potato salad on the end and seal the edges together. You can use kitchen paper instead of wrapping it to help shape it
3
Cut into bite-sized pieces using a knife
4
Serve in a bowl with a small amount of coriander potato salad. Top with cucumber salad seasoned with salt and spices to taste
Ingredients for 2 people
-
- Coriander potato salad
- About 30g
-
- Grilled seaweed
- 1 piece
-
- For the cucumber
- A little
-
- Salt for topping
- A little
-
- For topping with fragrant oil
- A little
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