Name: Japanese Cucumber Salad (Sunomono)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: For the Dressing:; 4 Tbsp rice vinegar (unseasoned); 2 Tbsp sugar; ½ tsp Diamond Crystal kosher salt; ½ tsp soy sauce (use GF soy sauce for gluten-free); For the Sunomono:; 2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g); 1 tsp Diamond Crystal kosher salt; 1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration); ½ Tbsp toasted white sesame seeds; For the Variations (Optional):; 4 pieces real or imitation crabmeat (skip for vegan/vegetarian); 2 oz octopus sashimi (boiled octopus) (skip for vegan/vegetarian); 2 Tbsp shirasu (boiled salted baby anchovies) (skip for vegan/vegetarian)

Ingredients

(Servings: 4)

4 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

½ tsp Diamond Crystal kosher salt

½ tsp soy sauce (use GF soy sauce for gluten-free)

2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g)

1 tsp Diamond Crystal kosher salt

1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration)

½ Tbsp toasted white sesame seeds

4 pieces real or imitation crabmeat (skip for vegan/vegetarian)

2 oz octopus sashimi (boiled octopus) (skip for vegan/vegetarian)

2 Tbsp shirasu (boiled salted baby anchovies) (skip for vegan/vegetarian)

Japanese Cucumber Salad (Sunomono)

Ingredients

For The Dressing

For The Sunomono

For The Variations (optional)

Steps

Nutrition Facts

Comments

Japanese Cucumber Salad (Sunomono)

Ingredients

For The Dressing

For The Sunomono

For The Variations (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts