Cucumber and seaweeds Sunomono Recipe
Sunomono are small, tangy, and slightly sweet vegetable salads served as appetizers. In Japan, they are very popular for their freshness. The most popular salad is cucumber sunomono. Discover this classic and delicious recipe for cucumber and seaweeds sunomono here!
Clémence Sahuc
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- savoury, vegan, appetizer, summer
Ingredients
- 2 cucumbers
- 1 tsp. salt
- 100 g fresh or dried wakame
- 6 tbsp. rice vinegar
- 2 tbsp. sugar
- 1 tsp. soy sauce
- Toasted white sesame
Directions
- In a small bowl, combine the rice vinegar, sugar, and soy sauce. Stir well until the sugar is completely dissolved. This mixture will serve as a tangy marinade for your cucumbers and seaweeds. You can adjust the amount of sugar or vinegar to suit your taste.
- Rinse the cucumbers and cut into thin slices. Sprinkle the cucumber slices with salt and knead gently with your hands. Leave to drain for about 5 minutes.
- After 5 minutes, rinse the cucumbers under cold water to remove excess salt. Wring out carefully with paper towels or a clean cloth to remove any excess moisture.
- Place the dried seaweeds in a bowl of cold water and let it soak for 5 to 10 minutes. It will quickly rehydrate and triple in volume. Once the seaweeds is seaweeds rehydrated, drain it and gently pat it dry with paper towels to remove excess moisture. The wakame is now ready to use.
- In a large salad bowl, combine the drained cucumbers, rehydrated seaweeds , and the seasoning you prepared at the beginning. Mix well with your hands or a wooden spoon so that the ingredients are evenly coated with the marinade.
- For extra crunch and flavor, sprinkle the salad with toasted sesame seeds just before serving. Serve immediately, or refrigerate for 10-15 minutes to enjoy fresh.
