Sunomono (Japanese Cucumber Salad)

When cucumbers are at their peak in gardens and markets, we often find a few lingering
around at the kitchen counter. If you are in need of some cucumber inspiration today, I hope you try this refreshing Japanese Cucumber Salad called Sunomono. This is one of the most popular appetizers at the dinner tables in Japan, and it’s simple and very easy to prepare in a short time.
Sunomono (Japanese Cucumber Salad)

Ingredients

• 2 Persian/Japanese cucumbers
• ½ tsp kosher salt
• 1 Tbsp dried wakame seaweed (2 g) (it will be 20-30 g after rehydrated)
• ½ Tbsp white and black sesame seeds (roasted/toasted)

Seasoning

• 4 Tbsp rice vinegar
• 2 Tbsp granulated sugar
• ½ tsp kosher salt
• ½ tsp soy sauce (Use GF soy sauce for GF)

Variations (each ingredient is added to the recipe above)

• 4 pieces imitation crab meat (kanikama) (or real crab meat) (skip for Vegetarian/Vegan)
• 2 oz boiled octopus (60 g) (skip for Vegetarian/Vegan)
• 2 Tbsp shirasu (boiled salted baby anchovies) (12 g) (skip for Vegetarian/Vegan)

Instructions

1. Gather all the ingredients.

Make the Seasonings

1. In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, ½ tsp kosher salt, and ½ tsp soy sauce. Whisk well together. If the vinegar taste is too strong, you can dilute with a very small amount of dashi (or water).

Make Sunomono

1. Soak 1 Tbsp dried wakame seaweed in water and let it rehydrate for 10 minutes.
2. Peel the cucumbers’ skin alternately to create stripes. Then slice them thinly into rounds.
3. Sprinkle ½ tsp kosher salt and gently rub them against each other. Salt helps drawing liquid from cucumber (so that the liquid from cucumber will not be released after mixing with seasoning).
4. Squeeze water out from wakame seaweed and cucumber. Add them into the bowl with seasoning and coat well. 

Variation 1 - Classic:

1. Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it's ready to serve. Enjoy!

Variation 2 – with Imitation Crab:

1. Cut 4 sticks of imitation crab into thirds and combine with cucumber and wakame seaweed mixture (from Step 4). 

Variation 3 – with Boiled Octopus:

1. Slice the octopus thinly and combine with cucumber and wakame seaweed mixture (from Step 4).

Variation 4 – with Boiled Salted Baby Anchovies (shirasu):

1. Combine shirasu with cucumber and wakame seaweed mixture (from Step 4).

To serve

1. Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it's ready to serve. Enjoy!

https://www.justonecookbook.com/sunomono-with-cucumber-and-wakame/