Sunomono

Sunomono

Thin cucumber slices in a tangy rice vinegar dressing, cool and crisp.

Total 35 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Sunomono is a Japanese vinegared cucumber salad with a light sweet-tart dressing balancing rice vinegar, sugar, and soy sauce. Salting the cucumbers draws out excess water for a crisp texture, and sesame seeds add a nutty finish. Serve it as a palate-cleansing side to grilled fish, sushi, or rice bowls.

Ingredients

  • 2 English cucumbers, thinly sliced
  • 1 teaspoon salt, for salting cucumbers
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon dried wakame seaweed, rehydrated (optional)

Method

  1. Slice the cucumbers very thin using a mandoline or sharp knife, and place in a colander or bowl.

  2. Sprinkle the cucumbers with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out excess water.

  3. If using wakame, soak in cold water for 5 minutes until softened, then drain and squeeze out excess water.

  4. Squeeze the salted cucumbers firmly by handfuls to remove as much liquid as possible, then transfer to a clean bowl.

  5. In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and 1/4 teaspoon salt until the sugar dissolves.

  6. Add the wakame, if using, to the cucumbers and pour the dressing over the top, tossing to coat evenly.

  7. Cover and refrigerate for at least 10 minutes to let the flavors meld.

  8. Sprinkle with toasted sesame seeds just before serving.

Rate this recipe

★ 4.3 (1)

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    Sunomono

    Sunomono is a Japanese vinegared cucumber salad with a light sweet-tart dressing balancing rice vinegar, sugar, and soy sauce. Salting the cucumbers draws out excess water for a crisp texture, and sesame seeds add a nutty finish. Serve it as a palate-cleansing side to grilled fish, sushi, or rice bowls.

    35 min 4 servings 45 cal

    Ingredients

    • 2 English cucumbers, thinly sliced
    • 1 teaspoon salt, for salting cucumbers
    • 1/4 cup rice vinegar
    • 2 tablespoons sugar
    • 1/2 teaspoon soy sauce
    • 1/4 teaspoon salt
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon dried wakame seaweed, rehydrated (optional)

    Method

    1. 1

      Slice the cucumbers very thin using a mandoline or sharp knife, and place in a colander or bowl.

    2. 2

      Sprinkle the cucumbers with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out excess water.

    3. 3

      If using wakame, soak in cold water for 5 minutes until softened, then drain and squeeze out excess water.

    4. 4

      Squeeze the salted cucumbers firmly by handfuls to remove as much liquid as possible, then transfer to a clean bowl.

    5. 5

      In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and 1/4 teaspoon salt until the sugar dissolves.

    6. 6

      Add the wakame, if using, to the cucumbers and pour the dressing over the top, tossing to coat evenly.

    7. 7

      Cover and refrigerate for at least 10 minutes to let the flavors meld.

    8. 8

      Sprinkle with toasted sesame seeds just before serving.