sunomono-japanese-cucumber-and-seafood-salad

Sunomono (Japanese Cucumber and Seafood Salad)

1 Review Add a Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
xerxes2695
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Review (1)

Rate This Recipe
Carnivore
1

Carnivore

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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