Search thousands of recipes reviewed by home cooks like you.

Sunomono (Japanese Cucumber and Seafood Salad)

Sunomono (Japanese Cucumber and Seafood Salad)

  • Prep

  • Ready In

xerxes2695

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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).
  3. Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Arizona Desert Flower
1
6/8/2014

Meh, not my favorite...at all. All I tasted was soy sauce. No garlic, no ginger, no onion, nothing! I even used garlic rice vinegar. Eat everything separate and enjoy them. This will not make you happy.

Carnivore
1
7/23/2013

Disappointing. Salting slices made for salty slices, not dry ones, as the extracted moisture simply liquefied the salt. The subtle flavor of the faux shellfish (I used lobster) largely drowned by salt here and the soy sauce (I even used low sodium). Very underwhelmed. There may be some subtle trick / technique which would be critical (?), however, I'll leave that to someone else to discover.