Japanese Cucumber Salad (Sunomono)

Name: Japanese Cucumber Salad (Sunomono)
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 Persian/Japanese cucumbers; ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt); 1 Tbsp dried wakame seaweed ((2 g; it will be 20-30 g after rehydrated)); ½ Tbsp toasted white sesame seeds; 4 Tbsp rice vinegar; 2 Tbsp sugar; ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt); ½ tsp soy sauce ((use GF soy sauce for gluten free)); 4 pieces imitation crab meat (kanikama) ((or real crab meat; skip for vegan/vegetarian)); 2 oz octopus sashimi (boiled octopus) ((skip for Vegetarian/Vegan)); 2 Tbsp shirasu (boiled salted baby anchovies) ((skip for Vegetarian/Vegan))

Instructions

Prep:15min

Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) in 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour cucumber salad makes a perfect side dish. It's light, healthy, and incredibly refreshing!

Updated at: Sat, 31 Jul 2021 23:52:16 GMT