Sunomono

Name: Sunomono
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 Cucumbers, Japanese or Persian; thinly sliced; about 300 g; 1 tsp Salt, for salting cucumbers; 2 tbsp Dried Wakame, rehydrated and drained; 4 tbsp Rice Vinegar; 1 1/2 tbsp Sugar; 1 tsp Soy Sauce; 1/4 tsp Salt; 1 tsp Sesame Seeds, toasted

Sunomono is a light, refreshing Japanese cucumber and wakame salad with a tangy-sweet vinegar dressing. Crisp, thinly sliced cucumber pairs with rehydrated wakame and a simple rice vinegar, sugar and soy sauce dressing, finished with a sprinkle of toasted sesame seeds. It’s a crisp, palate-cleansing side that’s quick to make and perfect alongside grilled fish or a bento.

Sunomono is a light, refreshing Japanese cucumber and wakame salad with a tangy-sweet vinegar dressing. Crisp, thinly sliced cucum... Show more

Traditional Japanese Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

15 min

Price

0,35 €

Calories

69 kcal

vegan

budget

low calorie

quick

easy

meal prep

Method

Rehydrate wakame

Put the Wakame in a small bowl and cover it with cold water. Let it soak for 5 minutes, until the pieces look plump and tender, then drain well and gently squeeze out any excess water.

Slice the cucumber

Thinly slice the Cucumber into very fine rounds, then toss the slices with Salt in a colander or bowl. Leave them for 10 minutes so the salt draws out moisture, then squeeze the cucumbers lightly with your hands to remove as much liquid as you can.

Mix the dressing

In a small bowl, whisk together Rice Vinegar, Sugar, Soy Sauce, and the remaining Salt until the sugar dissolves and the dressing looks smooth.

Toss the salad

Add the squeezed cucumber and drained wakame to a bowl, pour the dressing over the top, and toss gently until everything is evenly coated. Keep the motion light so the cucumber stays crisp and the wakame stays in nice, silky pieces.

Garnish and serve

Divide the salad among serving bowls and sprinkle the top with the toasted Sesame Seeds. Serve right away while it's cool and crisp.

Ingredients

Method

For 4 servings

Adjust servings

For the salad

3 Cucumbers, Japanese or Persian; thinly sliced; about 300 g
1 tsp Salt, for salting cucumbers
2 tbsp Dried Wakame, rehydrated and drained

For the dressing (sanbaizu)

4 tbsp Rice Vinegar
1 1/2 tbsp Sugar
1 tsp Soy Sauce
1/4 tsp Salt

Garnish

1 tsp Sesame Seeds, toasted

Nutrition

Per Serving.

Calories

69 kcal

3% of Daily kcal

Protein

2.3 g

5% RDI

Fat

0.8 g

0.1g sat fat

Carbs

14 g

5% RDI

Sugar

8.7 g

17% RDI

Fiber

1.3 g

4% RDI

Salt

2 g

39% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.5 / 10

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