Japanese Cucumber Salad (Sunomono)
This Japanese Cucumber Salad, also known as Sunomono, is a refreshing and tangy dish featuring cucumbers, wakame seaweed, and a sweet and salty dressing. It's a perfect side dish or appetizer and can...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving bowl
- Individual bowl
- Airtight container
- Refrigerator
Ingredients
- 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)
- 2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g)
- 1 tsp Diamond Crystal kosher salt
- 1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration)
- ½ Tbsp toasted white sesame seeds
- 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)
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