Sunomono (酢の物 Japanese Cucumber Salad)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

Seasoning/dressing

4 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

½ tsp Diamond Crystal kosher salt

½ tsp soy sauce (use GF soy sauce for gluten-free)

Cucumbers

2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g)

½ tsp Diamond Crystal kosher salt

1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration) 3 20–30

½ Tbsp toasted white sesame seeds

Add-on variations

4 pieces real or imitation crabmeat (skip for vegan/vegetarian)

2 oz octopus sashimi (boiled octopus) (skip for vegan/vegetarian)

2 Tbsp shirasu (boiled salted baby anchovies) (skip for vegan/vegetarian)

Instructions

Gather all the ingredients.

Make the Dressing

In a saucepan, combine rice vinegar (unseasoned), sugar, kosher salt, and soy sauce. Alternatively, you can use a microwave-safe bowl and heat it in the microwave until the sugar dissolves.

Place the saucepan over medium heat and whisk the ingredients together well. Once the sugar dissolves completely, remove from the heat and let it cool. Tip: If you decrease the sugar amount (which I don't recommend), you may find that the vinegar tastes too strong. If it's still too strong for you after adding the cucumbers, you can dilute it at this stage with a very small amount of dashi or water.

Make the Sunomono

Soak dried wakame seaweed in a bowl of water and let it rehydrate for 5 minutes.

Meanwhile, peel the skin off Japanese cucumbers alternately to create a striped pattern. Then, thinly slice the cucumbers into rounds.

Sprinkle kosher salt on the cucumber and gently massage it in. Set aside for 5 minutes. The salt draws out the moisture from the cucumbers so it doesn't dilute the dressing later.

Use your hand(s) to squeeze out the liquid from the rehydrated wakame seaweed and add it to a medium bowl.

Squeeze out the liquid from the cucumber slices. Add them to the bowl with the wakame.

Add toasted white sesame seeds and pour the dressing on top.

Toss to combine everything together. Serve in individual bowls or a large serving bowl.

Make the Variations: Add to the cucumber and wakame seaweed mixture in Step 7.

Crabmeat: Cut 4 pieces real or imitation crabmeat into thirds lengthwise.

Boiled octopus: Slice 2 oz octopus sashimi (boiled octopus) thinly.

Boiled salted baby anchovies: Add 2 Tbsp shirasu (boiled salted baby anchovies) directly into Step 7.

Storage

Keep in an airtight container and store in the refrigerator for up to 3 days for the classic version and 2 days for the seafood variations. However, the cucumber may release more moisture and dilute the sauce, so enjoy it soon!

Notes

What is Sunomono?

When we say sunomono (酢の物), we typically mean Japanese cucumber salad. However, sunomono actually refers to any dish seasoned with vinegar (su, 酢). Commonly served to accompany a main dish, light and tangy vinegared dishes are a great start to any meal as the sourness helps whet the appetite. During the heat of summer when our bodies naturally gravitate towards ‘cooling’ foods, refreshing and crunchy cucumber salad makes a wonderful seasonal dish, especially alongside grilled fish or meat.

Why I Love This Recipe

It has the perfect balance of sweet and tart – The dressing uses mild Japanese rice vinegar and sugar for a soft and rounded flavor.

Brings a wonderful crunchy texture to your meal – We slice and salt the Japanese cucumbers and dress them with a light vinaigrette to enhance its crunch factor.

It’s so quick and easy – This salad is ready in just 15 minutes from start to finish! I love making this quick dish on any night of the week.

This classic Japanese salad goes with everything – This dish pairs beautifully with many dishes, whether they’re grilled, baked, fried, or simmered. It’s also vegan/vegetarian!

Nutrition

• Calories: 39 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 2 g
• Cholestérol: 11 mg
• Sodium: 151 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 3 g