sunomono

Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) in 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet &amp; sour cucumber salad makes a perfect side dish. It&#039;s light, healthy, and incredibly refreshing!

Japanese Cucumber Salad (Sunomono)

Persian/Japanese cucumbers

salt

Tbsp dried wakame seaweed ((2 g) (it will be 20-30 g after rehydrated))

½ Tbsp toasted white sesame seeds

Tbsp rice vinegar

Tbsp sugar

½ tsp soy sauce ((Use GF soy sauce

imitation crab meat

octopus ((60 g) (skip for Vegetarian/Vegan))

Tbsp shirasu (boiled salted baby anchovies) ((12 g) (skip

Gather all the ingredients.

In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, ½ tsp kosher salt, and&nbsp;½ tsp soy sauce. Whisk well together. If the vinegar taste is too strong, you can dilute with a very small amount of dashi (or water).

Make the Seasonings

Soak 1 Tbsp dried wakame seaweed in water and let it rehydrate for 10 minutes.

Peel the cucumbers’ skin alternately to create stripes. Then slice them thinly into rounds.

Sprinkle ½ tsp kosher salt and gently rub them against each other. Set aside for 5 minutes. Salt helps drawing liquid from cucumber (so that the liquid from cucumber will not be released after mixing with seasoning).

Squeeze water out from wakame seaweed and cucumber.  Add them into the bowl with seasoning and coat well.&nbsp;

Make Sunomono

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it's ready to serve. Enjoy!

Variation 1 - Classic:

Cut 4 sticks of imitation crab into thirds and combine with cucumber and wakame seaweed mixture (from Step 4).&nbsp;

Variation 2 – with Imitation Crab:

Slice the octopus thinly and combine with cucumber and wakame seaweed mixture (from Step 4).

Variation 3 – with Boiled Octopus:

Combine shirasu with cucumber and wakame seaweed mixture (from Step 4).

Variation 4 – with Boiled Salted Baby Anchovies (shirasu):

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it&#x27;s ready to serve. Enjoy! To store, keep in the airtight container and consume within 3-5 days (depending on other ingredients).

To serve ＆ Store

My Japanese sunomono salad is a refreshing dish featuring crisp cucumbers and succulent shrimp tossed in a vinegary, spicy-sweet dressing.

Japanese Sunomono Salad

shrimp

Japanese cucumbers (sliced thinly (See Note 1))

cilantro (chopped)

green onions (thinly sliced)

green bell pepper (thinly diced)

garlic (minced)

Serrano chile pepper

lime juice (approximately 3 limes)

rice wine vinegar

tbsp sesame oil

tsp fish sauce ((optional))

tsp salt

tsp red pepper flakes

tsp sesame seeds (white, black, or combination)

mint leaves (chopped)

In a small bowl ,whisk together the lime juice, vinegar, sesame oil, fish sauce (optional), salt, red pepper flakes, sesame seeds and mint. Stir in the garlic and chile and set aside.

To a medium sized bowl, add cooked shrimp, sliced cucumbers, cilantro, green onion and bell pepper. Pour dressing over and toss to combine. Serve with more cilantro and or mint leaves with sesame seeds sprinkled on top. Refrigerate covered if not eating right away.

Crab and Cucumber Sunomono

Japanese cucumber (or 2 Persian)

imitation crab

sugar

tsp Soy Sauce

tsp sesame seeds

Slice cucumbers as thin as you can. Stir in salt, and let sit for 5 minutes. Squeeze water out from cucumbers.

Pull apart crab sticks into thin strings

In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add vinegar mixture, sesame seeds, and crab to prepared cucumbers and mix well.

https://www.youtube.com/watch?v=aNF25EW7m58

We will show you how to make Crab and Cucumber Sunomono (カニかまときゅうりの酢の物), a salad with fake crab meat and sliced cucumber in a rice vinegar sauce.
Ingredients and Recipe: https://www.japanesecooking101.com/crab-and-cucumber-sunomono-recipe

Crab and Cucumber Sunomono Recipe - Japanese Cooking 101

This Japanese cucumber salad is a light and refreshing blend of thinly sliced cucumbers tossed in a homemade dressing and garnished with sesame seeds. A quick and easy side dish that pairs well with a wide variety of main course options!

Japanese Cucumber Salad

cucumbers

rice vinegar

soy sauce

sesame seeds

Place the cucumbers in a large bowl. Add the salt and toss to combine. Let the cucumbers stand for 10 minutes.

Place the rice vinegar, sugar and soy sauce in a small bowl. Whisk to combine.

Transfer the cucumbers to a colander. Pour the excess liquid out of the bowl.

Use your hands to squeeze any remaining liquid out of the cucumbers.

Place the cucumbers back into the bowl. Add the rice vinegar mixture and toss to combine.

Let stand at room temperature for 10 minutes. Sprinkle with sesame seeds, then serve, or refrigerate for later use.

Sunomono Salad is the perfect summer salad or side dish featuring cucumbers, wakame and mung bean noodles tossed in a vinegar based sweet and sour dressing. This Japanese Cucumber Salad is incredibly easy and quick to make, no cooking involved!

Sunomono (Japanese Cucumber Salad)

tsp dried wakame (3 grams)

of a bundle of mung bean noodles (6 grams)

Persian cucumbers

tbsp rice vinegar (22 grams)

tsp cane sugar (5 grams)

tsp sesame seeds (5 grams)

Pour boiled water over wakame and mung bean noodles, fully submerged. Let it sit for 5-8 minutes, until wakame has expanded and noodles are softened. Pat them dry and then cut the noodles 3 times with kitchen scissors so there are not long pieces.

Slice the tips off the cucumbers and thinly slice them into rounds. Using a mandolin is ideal here (faster and more consistent slices). Add 1 tsp of salt and rub it into the cucumbers using your hands. Let it sit for 3-5 minutes and then rinse, drain and blot them to remove excess water. 

Into a bowl, add the rice vinegar, cane sugar, soy sauce and stir well. 

Add the cucumbers, wakame and noodles into the sauce mix and toss well. Garnish with sesame seeds and enjoy!

I used to have sunomono all the time when I was back in Brazil. Not many people know that Brazil has the largest Japanese population outside of Japan. When I saw this recipe I just had to make it. The salad tastes just like I remember it! A refreshing cucumber salad, perfect as an appetizer or side dish. Love this recipe and will make it again for sure!

Delicious! We used watermelon radish instead of rice noodles for lower carbs.

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Japanese Cucumber Salad (Sunomono)

Japanese Sunomono Salad

Crab and Cucumber Sunomono

Japanese Cucumber Salad

Sunomono (Japanese Cucumber Salad)

Top 5 sunomono recipes from across the web

The most viewed sunomono recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Cucumber Salad (Sunomono)

Japanese Sunomono Salad

Crab and Cucumber Sunomono

Japanese Cucumber Salad

Sunomono (Japanese Cucumber Salad)

The most viewed sunomono recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine