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Japanese sunomono Recipe

Japanese · Side dish · 15 min total

A refreshing Japanese cucumber salad with a tangy rice vinegar dressing, perfect as a light side dish or palate cleanser.

Ingredients

• 2 Japanese or Persian cucumbers (about 8 oz total)
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon dashi granules (optional)
• 1/2 teaspoon toasted sesame seeds
• 1 sheet (2x2 inch) dried wakame seaweed (optional)

Instructions

1. Slice cucumbers very thinly (about 1/8 inch thick). If using regular cucumbers, peel and seed first.
2. Place cucumber slices in a bowl, sprinkle with salt, and toss. Let sit for 5 minutes to draw out moisture.
3. Meanwhile, in a small bowl, combine rice vinegar, sugar, soy sauce, and dashi granules (if using). Stir until sugar dissolves.
4. If using wakame, soak in cold water for 5 minutes until rehydrated, then drain and squeeze dry. Cut into bite-sized pieces.
5. After 5 minutes, gently squeeze cucumber slices to remove excess liquid (do not rinse).
6. Add cucumbers and wakame (if using) to the dressing. Toss well.
7. Refrigerate for at least 10 minutes to allow flavors to meld.
8. Serve chilled, garnished with sesame seeds.

Tips

• For best texture, use Japanese or Persian cucumbers as they are less watery and have thin skins.
• Can be stored in the refrigerator for up to 2 days, but best served fresh.
• Add a pinch of shichimi togarashi for a spicy kick.

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