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  • Michael Oshman

Sustainable Recipe Series: Bamboo Sushi

As we cover sustainable seafood this month, here's a recipe from one of our Certified Green Restaurants® that uses sustainable seafood, Bamboo Sushi. The Sustainable Restaurant Group, which Bamboo Sushi is a part of, has five Certified Green Restaurant® locations. At their newest location, Quickfish Poke Bar, over 50% of their seafood is considered sustainable, and they serve no red-listed seafood.

Check out the recipe for Shrimp and Seaweed Salad below. Sustainably caught shrimp and seaweed make this a delicious and eco friendly meal! Seaweed is a very sustainable source of food, as it requires no land, no fresh water, and no fertilizers or pesticides.


  • 6 each medium sized shell on sustainably caught shrimp (find sustainable shrimp options here)

  • 4-6 ounces cucumber

  • 2 ounces rehydrated wakame or fresh seaweed such as a dulse

  • 4 tablespoons rice vinegar

  • 2 tablespoons sugar

  • ¼ teaspoon salt

  • Toasted sesame seeds to garnish


  1. Bring 4 quarts of water to a boil

  2. Place shrimp into boiling water for about 2 minutes.

  3. When fully cooked remove shrimp and add it to a mixture of ice and water.

  4. Once cooled peel and devein shrimp and set aside.

  5. Slice cucumbers into rounds about an 1/8 of an inch thick.

  6. Sprinkle the salt over them and let rest for 5 minutes

  7. Gently squeeze the cucumbers to remove more water from them.

  8. Mix the sugar and vinegar till sugar is dissolved

  9. Add all seaweed and cucumbers to the vinegar mixture

  10. Plate the salad in a bowl or a plate and lay the shrimp on the salad

  11. Garnish with sesame seeds and serve chilled​​​​​​​

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