| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large English cucumber, or 2 to 3 Japanese cucumbers
- 1 teaspoon salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 drop soy sauce
Instructions
- Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
- May add Wakame (seaweed), crab, and shrimp.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 16 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 133 mg |
Reviews
Easy and delicious!
A simple, light and refreshing salad with a number of additive options that will be come a fast favorite.
Wonderful recipe! I did wash cucumbers off with water after they had been tossed with salt as I felt they tasted too salty after draining (and I like salt!). I also decided to add a few drops of sesame oil in w/ the vinegar & sugar dressing. Then lastly I topped it off w/ toasted sesame seeds prior to serving! remember to get this salad super cold! A great base recipe.
I loved it. I added a small amount small thin carrots and Jicama for texture and color. That is how I have had it at my favorite Japanese restaurant.
I wasn’t sure about the sugar in this recipe, so I didn’t put the whole tablespoon in mine and it turned out really good. I’ll make it again.
Had this at Koi Restaurant in Vegas. It’s very good and light, especially if the cucumbers are paper-thinly sliced which is difficult to do even with a food processor.
This recipe gave me the flavors I’ve been looking for! I’ve made this twice – once to test the recipe & the other time for a large party (x6 the original recipe – everyone loved it). I used my food processor attachment to thinly slice the cucumber. Since I didn’t have rice wine vinegar, I substituted 2 tbsps of apple cider vinegar plus a pinch (1/8 tsp) of white granulated sugar. I used 1/8 tsp of soy sauce. I refrigerated for a few hours before serving. I also garnished with a sprinkle of white sesame seeds. Perfect sunomono… the right balance of sweet, salty, & sour!
just what I was looking for simple and good.
Bobby’s version of the marinade for Sunomono (Japanese Marinated Cucumber Salad) is great. I became intrigued after seeing the show and experiencing the dish at a local Japanese Restuarant. I decided to give it a whirl. It’s great!
Very easy to make. It’s better is left in the refrigerator for at least 4 hours.