Refreshing Cucumber Sunomono
Sunomono is a Japanese vinegared cucumber salad made with thinly sliced cucumbers, rice vinegar, sugar, and soy for a clean balance of sweet, sour, and umami. The prep takes only minutes, and a short rest in the dressing is all it needs. Serve it as a light starter or a refreshing side alongside grilled fish or chicken.
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Mandoline slicer (optional)
- 1 Whisk
Ingredients
- 2 small cucumbers English or Persian cucumbers preferred for their crisp texture
- 1 tablespoon salmon roe for garnish and added umami
- ¼ cup rice vinegar unseasoned
- 1 tablespoon sugar white granulated sugar
- ½ teaspoon salt fine sea salt
- 1 tablespoon sesame seeds toasted
Instructions
- Slice the cucumbers as thinly as possible, ideally using a mandoline slicer if available. If using a knife, aim for slices about 1/8 inch thick.
- In a mixing bowl, combine the rice vinegar, sugar, and salt. Whisk until the sugar and salt are fully dissolved, creating a clear, tangy dressing.
- Gently add the cucumber slices into the bowl with the dressing, tossing lightly to ensure each slice is evenly coated with the dressing. Let it marinate for 10 minutes to allow flavors to meld.
- To serve, use a slotted spoon to plate the cucumbers, allowing any excess dressing to drip off first to avoid a soggy presentation. Garnish with salmon roe and a sprinkle of toasted sesame seeds for aroma and texture.
Notes
If salmon roe isn't to your taste, substitute with thinly sliced scallions for a fresh, crisp alternative. For dietary adaptations, eliminate sugar for a more savory variation.
Nutrition
Calories: 40kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 13mgSodium: 296mgPotassium: 125mgFiber: 1gSugar: 4gVitamin A: 68IUVitamin C: 3mgCalcium: 32mgIron: 0.5mg
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