- 9 ounces ready-to-eat shredded jellyfish
- 3 tablespoons sesame oil
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon white sugar, or to taste
- 1/4 teaspoon chili oil, or to taste (optional)
- 1 teaspoon grated fresh ginger root, or to taste
- 2 tablespoons white sesame seeds
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons thinly sliced green onion
- Rinse and drain jellyfish; place into a bowl.
- Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
- Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
- Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.