1 bag ogo, pour hot water over and drain
1 (20 ounce) container Soft Aloha Tofu
1 sprig of green onion, sliced thin
1 Japanese cucumber, sliced
1/8 cup ponzu sauce
1 tablespoon lemon juice
1 teaspoon sesame seed oil
2 tablespoons Japanese vinegar
Arrange ogo in a serving dish, topped with sliced cucumber, tofu, green onion and nori.
Pour sauce over and enjoy!