Jellyfish Salad with Sesame

Prepare the jellyfish by rinsing the shredded jellyfish under cold water for 1-2 minutes to remove any excess salt and brine, then drain thoroughly.

Blanch the drained jellyfish in a pot of boiling water for 30-60 seconds, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry with paper towels.

In a small bowl, whisk together the sesame oil, soy sauce, white rice vinegar, and sugar until the sugar dissolves completely.

Place the cooled jellyfish in a serving bowl and pour the dressing over it, tossing gently to coat evenly.

Sprinkle the toasted white sesame seeds over the top and toss lightly once more to distribute the seeds throughout.

Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.