|Dried seaweed||2 Tablespoon (Yakisushi Nori)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Slice peeled cucumber in wafer-thin slices, three-quarters of way through.
Soak in salted water 1 hour.
Drain, rinse under cold water.
Pat dry with absorbent paper.
Cut seaweed in 2.5cm (1 in) squares.
Soak seaweed in hot water 1 minute; drain.
Place in four serving bowls.
Remove oysters from shells, trim oysters.
Arrange 6 oysters overlapping seaweed in each bowl.
Divide cucumber between bowls and pour sauce over.
Sauce: Combine vinegar, water and sugar in bowl.
Grate ginger and press between fingers to extract juice.
Add juice to bowl, discard fibres.
Season with salt, mix well.