Description
A refreshing and easy-to-make Japanese cucumber salad, known as Sunomono, featuring thinly sliced cucumbers tossed in a tangy rice vinegar dressing with a hint of sweetness and nutty sesame seeds. Perfect as a light appetizer or a crisp side dish.
Ingredients
Scale
Salad Ingredients
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing Ingredients
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Cucumber: Slice the Japanese cucumber thinly and place the slices in a bowl to start forming the base of the salad.
- Salt the Cucumber: Sprinkle 1 teaspoon of sea salt evenly over the cucumber slices. Let them sit for about 10 minutes to draw out excess moisture, which helps achieve the ideal crisp texture.
- Make the Dressing: In a separate bowl, whisk together 1/4 cup rice wine vinegar, 1 tablespoon sugar, 1 tablespoon soy sauce, and 1 tablespoon toasted sesame seeds until the sugar is mostly dissolved and the dressing is well combined.
- Combine Salad and Dressing: Drain the liquid released from the salted cucumbers. Add the cucumbers to the prepared dressing and mix gently but thoroughly to ensure each slice is coated with the tangy, sweet, umami-rich dressing.
- Serve: The salad can be served immediately for a fresh, crisp flavor or chilled in the refrigerator for a cooler experience. Enjoy as a refreshing appetizer or side dish.
Notes
- Using a Japanese cucumber is preferred for its thin skin and minimal seeds, but any crisp cucumber can work.
- Letting the cucumber sit with salt helps remove excess water to keep the salad from becoming soggy.
- Adjust the sugar and soy sauce to taste if you prefer a sweeter or saltier dressing.
- To toast sesame seeds, briefly dry roast them in a skillet over medium heat until golden and fragrant, if not using pre-toasted seeds.
- This salad is best eaten fresh but can be stored in the fridge for up to 24 hours.
