How to Make Sunomono (Japanese Cucumber Salad) (Recipe) 酢の物の作り方 (レシピ)

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while reducing acidity.

seaweed

🥗Healthier: cabbage

💰Cheaper: spinach

Cabbage provides crunch and is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a unique flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free and adds umami without soy.

In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, 1/2 tsp kosher salt, and 1/2 tsp soy sauce; mix well together.

Add 1 Tbsp wakame seaweed and let it rehydrate for 10 minutes.

Peel 2 Japanese cucumbers and slice them thinly into rounds.

Sprinkle 1/2 tsp kosher salt over the cucumbers and gently rub them against each other.

Squeeze water out from the wakame seaweed and add it into the bowl with the seasoning.

Squeeze water out from the cucumbers and add them into the bowl with the seasoning.

Mix well.

Serve in a bowl with various toppings: 4 sticks imitation crab cut into thirds, 2 oz boiled octopus sliced thinly, or 1/2 Tbsp white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens