Sunomono
Sunomono is a crisp and refreshing Japanese cucumber salad made with thinly sliced cucumbers marinated in a sweet and tangy rice vinegar dressing, often garnished with sesame seeds and optionally topped with wakame seaweed or shrimp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegan
Ingredients
2 Japanese or Persian cucumbers
1/4 teaspoon salt
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon soy sauce (optional)
1 teaspoon toasted sesame seeds
1 tablespoon rehydrated wakame seaweed (optional)
Cooked shrimp or imitation crab (optional)
Instructions
- Thinly slice cucumbers using a mandoline or sharp knife. Place in a bowl and sprinkle with salt. Let sit for 5–10 minutes to draw out moisture.
- Squeeze excess water from cucumbers and pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, sugar, and soy sauce (if using) until sugar is dissolved.
- Add cucumbers and wakame (if using) to the dressing and toss to coat evenly.
- Chill for 10–15 minutes to allow flavors to meld.
- Serve cold, garnished with sesame seeds and shrimp or crab if desired.
Notes
- Use thin-skinned cucumbers for best texture and flavor.
- Add grated ginger or a splash of citrus juice for extra zest.
- For a vegan version, skip any seafood toppings.
- Store in the fridge and enjoy within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 3g
- Sodium: 210mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/sunomono/
