Sunomono Japanese Cucumber And Seafood Salad Recipes
JAPANESE CUCUMBER SUNOMONO
Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
- Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
- Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
- Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
- Just before serving, sprinkle each portion with sesame seeds. Enjoy!
Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g
SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)
Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.
Provided by xerxes2695
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
- Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g
JAPANESE CUCUMBER SALAD - SUNOMONO
Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
- Let stand at room temperature for 30 mins, or until cucumbers are softened.
- Drain, and squeeze out excess liquid.
- Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
- Add cucumbers, and mix well.
- Chill thoroughly before serving.
CUCUMBER AND SHRIMP SUNOMONO
While studying Japanese culture in the 4th grade, our class celebrated with a big feast, where I shared this salad. It's refreshing...and a special touch to any meal.-Pam Chicou, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cucumbers, bean sprouts and shrimp. In a small bowl, whisk the vinegar, soy sauce and sugar; pour over salad and toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
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