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Japanese Cucumber Sunomono

Japanese Cucumber Sunomono
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Japanese Cucumber Sunomono is a refreshing and light Japanese salad featuring thinly sliced cucumbers dressed with a subtly sweet and tangy rice vinegar dressing. This classic side dish combines cool crunch and delicate flavors, making it perfect as an appetizer, palate cleanser, or healthy accompaniment to various meals.

Ingredients

Scale

Vegetables

  • 2 Japanese cucumbers (small, thin-skinned)

Dressing

  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Pinch of salt

Toppings

  • 1 tablespoon toasted sesame seeds
  • Optional: 1 tablespoon wakame seaweed (rehydrated)

Instructions

  1. Prepare the Cucumbers: Wash and thinly slice the Japanese cucumbers into half-moon shapes. If desired, lightly salt them and let them sit for 10 minutes to draw out excess water, then gently squeeze to remove moisture for a firmer texture.
  2. Make the Dressing: In a small bowl, whisk together rice vinegar, sugar, and a pinch of salt until the sugar dissolves completely, creating a smooth, tangy dressing.
  3. Combine Ingredients: Place the sliced cucumbers in a mixing bowl, pour the dressing over them, and toss gently to coat every slice evenly. Add a sprinkle of toasted sesame seeds and wakame seaweed if using.
  4. Chill Before Serving: Let the Japanese Cucumber Sunomono chill in the refrigerator for at least 15 minutes. This allows the flavors to meld beautifully and the cucumbers to absorb the dressing.

Notes

  • Use Japanese cucumbers for their thin skin and fewer seeds to achieve the best texture and flavor.
  • Slice cucumbers thinly to help them absorb the dressing faster and create a delicate bite.
  • Salting and resting cucumbers before mixing helps prevent watery salad and improves crunchiness.
  • Toast sesame seeds lightly to release their aroma and deepen the flavor.
  • Adjust the sugar-to-vinegar ratio to your preferred sweetness and tanginess balance.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; expect some water release but flavor remains refreshing.
  • This salad is best served cold and should not be frozen or reheated.

Nutrition

Keywords: Japanese Cucumber Sunomono, cucumber salad, Japanese salad, sunomono, refreshing side dish, gluten free, healthy appetizer

Find it online: https://recipesemilly.com/japanese-cucumber-sunomono/