How to Make Sunomono (Japanese Cucumber and Seafood Salad) - A Step-by-Step Guide

Sunomono is a refreshing and light Japanese salad that is perfect for warm weather. This dish features thinly sliced cucumbers and a variety of seafood, all marinated in a sweet and tangy dressing. The combination of flavors and textures makes sunomono a wonderful addition to any summer meal or as a side dish for a Japanese-themed dinner.

One of the key elements of sunomono is the use of rice vinegar in the dressing, which adds a bright and acidic note to the dish. This contrasts beau...

Read more

Ingredients

  • 1 large English cucumber, peeled and thinly sliced
  • 1 teaspoon salt
  • 1 (8 ounce) package imitation crab sticks, halved
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds, or to taste

Information

  • Prep Time: 15 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4

  • Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
  • Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  • Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.
  • Nutrition

    68 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 11mg
    • Sodium: 1279mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 166mg