Japanese Cucumber Salad (酢の物 - Sunomono)

By No Recipes · 20 min

Ingredients

Instructions

1. Thinly slice 260 grams Japanese cucumbers into a medium bowl, add 1/4 teaspoon salt and toss. Let rest 5-10 minutes.
2. Rehydrate 45 grams wakame following the package directions, then chop into bite-size pieces.
3. Whisk 2 tablespoons rice vinegar, 1 tablespoon evaporated cane sugar and 1/4 teaspoon salt in a non-reactive bowl until dissolved.
4. Once the cucumber sweats liquid, massage it by hand until the slices turn translucent. Then squeeze out as much water as possible.
5. Add the squeezed cucumber and wakame to the vinegar mixture and toss to coat.
6. Serve in small bowls, garnished with 4 pieces crab meat (or other seafood) and 1 teaspoon toasted sesame seeds.

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