Summary

Ingredients

For the dressing:

• 2 tablespoon water
• 2 tablespoon, heaped sesame seeds, toasted
• 2 tablespoon tahini
• 2 tablespoon soy sauce, Japanese
• 2 tablespoon rice vinegar
• 1 tablespoon sugar

Moreover:

• 100 g surimi
• 1 nori sheet
• 0.5 ½ head iceberg lettuce

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Instructions

1. For the dressing, stir together the water, sesame paste, soy sauce, rice vinegar and sugar with a whisk until smooth. Roast the sesame seeds vigorously in a pan without oil, but do not let them turn black. Add to the dressing and stir in. For a more intense taste, the sesame can be roughly crushed in a mortar after roasting.
2. Wash the iceberg lettuce and cut into fine strips. Cut the nori sheet into small pieces with scissors and add to the salad. Cut the surimi into small pieces. I simply halve the normal sticks into pieces about 3 cm long and add them to the salad with the dressing.
3. I let the lettuce stand for a few minutes so that the algae absorb moisture and become supple.
4. Optionally, you can also go very well with fried chicken strips.