Sunomono Japanese Cucumber Salad Recipes

JAPANESE CUCUMBER SUNOMONO

Steps:

• Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
• Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
• Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
• Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
• Just before serving, sprinkle each portion with sesame seeds. Enjoy!

SUNOMONO SALAD RECIPE (JAPANESE CUCUMBER SALAD)

Steps:

• Slice all the cucumbers very thin and transfer to a medium sized bowl.
• Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
• Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!
• Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
• Sprinkle with sesame seeds and serve.

JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)

Steps:

• Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
• In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
• Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

SUNOMONO (CUCUMBER SALAD)

Steps:

• Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
• Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Slice the cucumbers as thinly as possible and then add the 1/4 teaspoon of salt. Toss to coat evenly and then let the cucumbers rest for 5-10 minutes.
• Rehydrate the wakame according to the package directions and chop into bite-size pieces.
• Once the cucumbers start sweating liquid, you can massage them with you hand to speed up the process. When the cucumbers become translucent they are ready to be squeezed.
• Grab the cucumbers with your hands and squeeze as much water from them as you can.
• In a non-reactive bowl, whisk together the rice vinegar, sugar and salt until the solids are dissolved.
• Add the squeezed cucumber, and wakame to the vinegar mixture and toss everything together to coat.
• Serve the sunomono in small kobachi bowls, and garnish with cooked shrimp, crab, or octopus and sprinkle with toasted sesame seeds.

SUNOMONO A LA TOKYO JOE'S

Steps:

• Place cucumbers in bowl with salt, mix thoroughly.
• Add shredded carrot and black sesame seeds.
• In a separate small container, dissolve raw sugar in lemon juice, add rice wine vinegar.
• Pour into bowl with cucumbers, carrots and sesame seed, mix well.
• Chill briefly in refrigerator, mix again before serving.

JAPANESE CUCUMBER SALAD - SUNOMONO

Steps:

• Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
• Let stand at room temperature for 30 mins, or until cucumbers are softened.
• Drain, and squeeze out excess liquid.
• Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
• Add cucumbers, and mix well.
• Chill thoroughly before serving.

JAPANESE CUCUMBER SALAD (SUNOMONO)

Steps:

• Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.