Description
A quick and refreshing Japanese cucumber salad known as Sunomono, featuring thinly sliced cucumbers in a tangy, sweet, and savory dressing made with rice vinegar, sugar, soy sauce, and toasted sesame seeds. Perfect as a light appetizer or side dish, this recipe comes together in just 10 minutes.
Ingredients
Scale
Cucumber
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the cucumber: Thinly slice the cucumber using a mandoline to achieve uniform, fine slices. Toss the cucumber slices with sea salt and let them sit for 3 to 6 minutes to draw out excess moisture.
- Remove excess moisture: Squeeze out the moisture from the cucumbers thoroughly. If the cucumber tastes too salty after this, rinse them lightly with water to balance the flavor, then drain well.
- Make the dressing: In a mixing bowl, whisk together the rice apple vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar is fully dissolved and the dressing is well combined.
- Toss with dressing: Add the prepared cucumbers to the dressing and toss until the slices are evenly coated with the flavorful mixture.
- Serve or chill: Serve the Sunomono immediately for a fresh taste, or refrigerate it for a little while to allow the flavors to meld and enhance the overall taste.
Notes
- Using a mandoline ensures thin and even cucumber slices for the best texture.
- Japanese cucumbers are preferred for their thin skin and fewer seeds, but English cucumbers can be used as a substitute.
- Adjust the sugar and soy sauce to your taste for a sweeter or saltier dressing.
- Chilling the salad enhances the flavors but avoid prolonged storage to keep cucumbers crisp.
- To make it vegan, ensure the soy sauce used does not contain any fish-based ingredients.
