Sunomono (Japanese cucumber salad)

Name: Sunomono (Japanese cucumber salad)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Japan
Ingredients: 2 Cucumbers; 1 tsp Salt; 4 tbsp Rice vinegar; 1 tbsp Sugar; 1 tsp Soy sauce; 5 g Dried wakame; 1 tbsp Toasted sesame seeds

Paper-thin cucumber in a light rice vinegar dressing with toasted sesame. Cool, crisp and refreshing.

15 min15 prep · 0 cook
EasyDifficulty
40 kcalper serving

Ingredients

4 servings

Cucumbers2
Salt1 tsp
Rice vinegar4 tbsp
Sugar1 tbsp
Soy sauce1 tsp
Dried wakame5 g
Toasted sesame seeds1 tbsp

Missing something? Ingredients with × can be left out.

Steps

1
Soak the wakame in cold water until soft, then drain and squeeze dry.
2
Slice the cucumbers as thinly as you can, sprinkle with the salt and leave to soften.
3
Squeeze the cucumber gently to remove the liquid.
4
Stir the vinegar, sugar and soy sauce together until the sugar dissolves.
5
Toss the cucumber and wakame with the dressing and chill briefly.
6
Serve in small bowls, sprinkled with sesame seeds.

Tips and questions

Why salt the cucumber first?: Salt draws out the water, so the cucumber stays crisp and doesn’t dilute the dressing. Squeeze gently so you don’t crush it.
Can I use another vinegar?: Rice vinegar is mild; with white wine or apple cider vinegar, use a little less and add a splash of water.
How long does it keep?: Up to 2 days in the fridge in a closed container. It gets softer but more pickled.

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Sunomono (Japanese cucumber salad)

Ingredients

Steps

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