10 minutes plus chilling time
serves 1, may be expanded
Sunomono is a light and refreshing Japanese marinated cucumber salad. It's very quick and easy. If you have the right seasoned vinegar, that’s all you need: sliced cukes and vinegar. Sure, you can make it look fancy with a sprinkling of sesame seeds or a thin slice of lemon. Or you can top it with cooked crab or shrimp.
  • cucumber
  • seasoned rice vinegar
  • any garnishes you prefer (see notes)

Look for Japanese seasoned rice vinegar at a grocery that carries a large selection of Asian ingredients. This is the vinegar that’s used to make sushi rice, also: it is vinegar with a bit of sugar and soy sauce added in. No measuring needed!

The best cucumbers to use for this salad have very few seeds. If you have mature cucumbers, peel them, then cut them in half, and remove the seeds by dragging a spoon down the center.

Peel the cucumbers if you like, or for a stripey effect, alternate peeled and unpeeled sections around the width of the cucumber. Cut into very very thin slices (I use a mandoline, like a tiny guillotine for vegetables) and put them in a bowl. Now pour in the vinegar, to come about halfway up the cukes. Stir it around, so that all the slices are coated.

Chill in the refrigerator until ready to serve.

Ideas for garnishes:  toasted sesame seeds; furikake, a seaweed-based seasoning you can get at a Japanese grocery; cooked crab or shrimp; a thin slice of lemon.

 

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