Sunomono Cucumber Salad

Bringing an appetizer from most sushi places to your table. Light, crunchy, and fresh. Great for a hot day!

  • PREP
    20 Minutes
  • COOK
    5 minutes
  • TOTAL
    25 minutes

Ingredients

  • 2 Cucumbers

  • Salt for sprinkling

  • 1/2 tablespoons sesame seeds

  • 2 Tbsp sugar

  • Seasoning

  • 4 Tbsp rice vinegar

  • ½ tsp salt

  • ½ tsp soy sauce

  • 4 sticks krab or real crab meat (optional)

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Instructions

  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 small amount of water.
  2. Peel the cucumbers skin alternately to create stripes. Then slice thinly on the bias.
  3. Lay cucumber slices onto a plate and sprinkle lightly with salt. Wait about 5 minutes.
  4. Pat cucumber slices dry with a paper towel.
  5. Pour cucumber slices into a bowl, add sesame seeds, crab meat (if using), and dressing. Mix.

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