Addictive Cucumber Salad with Aji Amarillo, Sesame and Crispy Quinoa

Before the pandemic I was juggling a few different jobs, at night I worked as a line cook at Sen Sakana, a Kosher Nikkei restaurant nessled between the corperate buildings of Midtown. Their kitchen is led by Exective Chef Mina Newman and her menu seamlessly blends Peruvian and Japanese cuisine.  As a cook fresh out of culinary school, I was mesmarized at how Chef Mina's kitchen operated and how every dish showcased clear influences of both cultures, but presented in a fresh, balanced, modern way. One of her most ordered appetizers is/was the Addictive Cucumber, I made alot of them. The cucumbers are peeled, sliced on a slight bias, then assembled in a row to resemble a sushi roll.  It's then dressed in a sesame and aji amarillo sauce and topped with an assortment of sprinkles like crispy quinoa and toasted sesame. The contrast between the cool, crisp cucumber slices with the aji amarillo sauce and crispy quinoa is unmatched! If you are in in New York City, you can make a reservation by clicking here!  

The recipe written below is not the original recipe but a variation with ingredients I usually have at home. I blended miso, soy suace, ginger, aji amarillo, lime juice, garlic and sesame oil until smooth. Once blended, taste and season according to your taste buds. Strain for good measure and adjust the consistency with a little bit of water if necessary. It's been 2+ years since I've worked in a restaurant but it's one of those dishes I can't stop thinking about.