Sunomono (Japanese Vinegared Cucumber Salad)

🧂 Ingredients

• 2 medium Cucumber(English or Japanese cucumbers work well. If using standard cucumbers, you may want to peel them first.)
• 1/2 tsp Salt(For drawing out moisture from the cucumber.)
• 60 ml Rice vinegar(Unseasoned rice vinegar is preferred.)
• 2 tbsp Sugar(Granulated sugar.)
• 1/4 tsp Salt(For the dressing. Adjust to taste.)
• 1-2 tbsp Dried wakame seaweed(Optional, but adds a lovely texture and umami. Rehydrate before using if instructions require.)
• 1 tbsp Toasted sesame seeds(For garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the cucumbers: Wash the cucumbers. Slice them very thinly, about 1-2mm thick. A mandoline slicer is ideal for uniform slices, but a sharp knife works well. Place the cucumber slices in a colander set over a bowl. Sprinkle with 1/2 tsp of salt and toss gently. Let sit for at least 10-15 minutes to draw out excess water.

   ⏱️ 15 minutes
2. 2

   Prepare the dressing: While the cucumbers are salting, whisk together the rice vinegar, sugar, and 1/4 tsp salt in a small bowl until the sugar and salt are completely dissolved. Taste and adjust sweetness or tanginess if desired.

   ⏱️ 3 minutes
3. 3

   Squeeze the cucumbers: Take handfuls of the salted cucumber slices and firmly squeeze out as much liquid as possible. You can also wrap them in a clean kitchen towel or cheesecloth and twist to wring out the water. Discard the released liquid. This step is crucial for preventing a watery salad.

   ⏱️ 5 minutes
4. 4

   Combine and marinate: Place the squeezed cucumber slices in a clean bowl. If using wakame, rehydrate it according to package directions (usually by soaking in water for a few minutes), drain well, and add it to the bowl with the cucumbers. Pour the prepared vinegar dressing over the cucumbers and wakame. Toss gently to coat everything evenly.

   ⏱️ 2 minutes
5. 5

   Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it marinates, the more flavorful it will become, up to a few hours. Just before serving, drain off any excess liquid and garnish generously with toasted sesame seeds.

💡 Pro Tips

• ✓Squeezing out the water from the cucumbers is the most important step for achieving the right texture and preventing a diluted dressing.
• ✓The final flavor should be a balance of tangy and sweet, with a refreshing crispness from the cucumber.
• ✓Serve as a light appetizer, a palate cleanser between richer dishes, or as a refreshing side dish to grilled fish or tempura.

🔄 Variations

• Add shredded imitation crab meat (kani kama) for a classic 'Kani Sunomono'.
• Include thinly sliced cooked shrimp or octopus.
• Incorporate other thinly sliced vegetables like carrots or daikon radish.
• Add a pinch of dashi powder to the dressing for an extra layer of umami.

🥗 Nutrition

Per serving