Description
A quick and refreshing Japanese cucumber salad, Sunomono offers a perfect balance of tangy, sweet, and umami flavors with a crisp texture. This easy-to-make dish features thinly sliced Japanese cucumber dressed with a light mixture of rice wine vinegar, sugar, soy sauce, and toasted sesame seeds, ideal for a healthy appetizer or side dish.
Ingredients
Scale
Vegetables
- 1 large Japanese cucumber
Seasonings and Dressing
- 1 teaspoon sea salt
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Slice the Cucumber: Thinly slice the Japanese cucumber using a sharp knife to ensure crisp and uniform pieces for a pleasant texture.
- Salt the Cucumber: Place the sliced cucumbers in a bowl and sprinkle the sea salt over them. Let them sit for about 10 minutes to draw out excess moisture, enhancing the crunchiness.
- Prepare the Dressing: In a separate bowl, whisk together rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves and the dressing is well combined.
- Mix Salad: Drain the moisture from the salted cucumbers, then add them to the dressing. Toss thoroughly to coat each slice evenly with the flavorful dressing.
- Serve: Serve the salad immediately for the freshest taste, or chill it in the refrigerator if you prefer a colder, more melded flavor before serving.
Notes
- For an extra touch, you can add thinly sliced seaweed or a few drops of sesame oil for deeper flavor.
- Using Japanese cucumber is ideal, but regular cucumbers can be substituted if peeled and seeded.
- Adjust sugar and soy sauce amounts to taste based on your preference for sweetness or saltiness.
- This salad is best eaten fresh but can be stored in the refrigerator for up to one day.
