Quick Sunomono Cucumber Salad
A good sunomono should snap when you bite it. This happens only if you take the time to remove the cucumber's water content before it hits the dressing.
Commit to the squeeze.
The salt step is non-negotiable; if you skip it, the cucumbers will bleed water into your dressing and turn the salad limp.
- mandoline or very sharp chef's knife
- mixing bowl
- colander
- clean kitchen towel
What goes in.
- 2Japanese or Persian cucumbers
- 1/2 tspsea salt
- 3 tbspunseasoned rice vinegar
- 1 tbspgranulated sugar
- 1/2 tspsoy sauce
- 1 tsptoasted sesame seeds
Extracting the excess moisture
After salting and resting, gather the cucumbers in a towel and wring them hard. You want them to look slightly translucent and feel completely limp before they touch the vinegar.
The method.
Slice the cucumbers
Use a mandoline to create translucent rounds about 1/16th of an inch thick. If using a knife, keep them as uniform as possible.
Salt and rest
Place the slices in a bowl and toss with the salt. Let them sit for 10 minutes until they look wet and have released a significant amount of liquid.
Wring dry
Transfer the cucumber slices to a clean kitchen towel. Fold it over and twist tightly over the sink to squeeze out every possible drop of water.
Prepare the dressing
In a small bowl, whisk the rice vinegar, sugar, and soy sauce until the sugar has completely dissolved.
Combine
Toss the dried cucumbers with the dressing and sprinkle with toasted sesame seeds. Serve immediately.
Other turns to take.
Wakame Sunomono
Rehydrate a tablespoon of dried wakame seaweed in warm water, drain it well, and toss it in with the cucumbers.
Crab Sunomono
Add shredded snow crab or imitation crab meat for a more substantial appetizer.
When it doesn't go to plan.
If your rice vinegar is already seasoned with sugar and salt, omit the extra sugar and use half the salt.
Keep the dressed salad in the refrigerator for no more than 30 minutes; longer than that, the vinegar will start to break down the cucumber texture.
Use a cold bowl to keep the cucumbers crisp while mixing.
The ones that keep coming up.
Can I use English cucumbers?
Yes, but scrape out the watery seed core with a spoon first, or the salad will turn soggy immediately.
Why use unseasoned vinegar?
It gives you full control over the sugar-to-acid balance so you can adjust it to your preference.
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