Sunomono

justonecookbook.com

Peter

Japanese Cucumber Salad

4 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

½ tsp Diamond Crystal kosher salt

½ tsp soy sauce (use GF soy sauce for gluten-free)

subheading: For the Sunomono:

2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g)

1 tsp Diamond Crystal kosher salt

1 Tbsp dried wakame seaweed ( 3 g; 20 to 30 g after rehydration)

½ Tbsp toasted white sesame seeds

subheading: For the Variations (Optional):

4 pieces real or imitation crabmeat (skip for vegan/vegetarian)

2 oz octopus sashimi (boiled octopus) (skip for vegan/vegetarian)

2 Tbsp shirasu (boiled salted baby anchovies) (skip for vegan/vegetarian)

Directions at justonecookbook.com

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