Refreshing Sunomono: Japanese Cucumber and Seafood Salad Recipe
Sunomono, meaning “vinegared thing” in Japanese, is a light and refreshing salad that’s perfect as an appetizer, side dish, or a palate cleanser between courses. The star of the show is thinly sliced cucumber marinated in a sweet and tangy rice vinegar dressing. This recipe elevates the classic sunomono by adding the delicate flavors of seafood, creating a delightful and sophisticated dish that’s surprisingly easy to make at home.
This recipe guides you through each step, ensuring a balanced flavor profile and beautiful presentation. Get ready to experience the vibrant taste of Japan with this delightful Sunomono salad!
What is Sunomono?
Sunomono is a traditional Japanese salad characterized by its vinegared dressing. The base of most sunomono recipes is thinly sliced cucumber, which is then combined with various ingredients like seaweed (wakame), daikon radish, or, as in this case, seafood. The dressing, typically made with rice vinegar, sugar, and soy sauce, creates a sweet, sour, and slightly salty flavor that is incredibly refreshing.
Why You’ll Love This Recipe
* **Refreshing and Light:** Perfect for hot days or as a light accompaniment to richer dishes.
* **Easy to Make:** The recipe requires minimal cooking and can be prepared in under 30 minutes.
* **Customizable:** You can easily adapt the recipe to your liking by using different types of seafood or vegetables.
* **Impressive Presentation:** The delicate flavors and colorful ingredients make for an elegant and appealing dish.
* **Healthy and Nutritious:** Low in calories and rich in vitamins and minerals.
Ingredients You’ll Need
* **Cucumber:** 2 medium-sized Japanese cucumbers (or English cucumbers), thinly sliced
* **Seafood:**
* 1/2 pound cooked shrimp, peeled and deveined
* 1/4 pound cooked crab meat (or imitation crab meat)
* (Optional) 1/4 cup cooked octopus or squid, thinly sliced
* **Wakame Seaweed:** 2 tablespoons dried wakame seaweed, rehydrated
* **Rice Vinegar:** 1/4 cup
* **Sugar:** 2 tablespoons
* **Soy Sauce:** 1 tablespoon
* **Mirin (Sweet Rice Wine):** 1 tablespoon (optional, but recommended for added depth of flavor)
* **Salt:** 1/2 teaspoon (or to taste)
* **Ginger:** 1 teaspoon grated fresh ginger (optional, for extra flavor)
* **Sesame Seeds:** 1 tablespoon toasted sesame seeds, for garnish
* **Red Pepper Flakes:** A pinch (optional, for a hint of spice)
**Ingredient Notes:**
* **Cucumber:** Japanese cucumbers have thinner skin and fewer seeds than regular cucumbers, making them ideal for this salad. English cucumbers are a good substitute. If using regular cucumbers, peel them and remove the seeds before slicing.
* **Seafood:** Use high-quality, cooked seafood for the best flavor. Freshly cooked seafood is always preferable. You can adjust the type and amount of seafood based on your preferences.
* **Wakame Seaweed:** Dried wakame seaweed expands significantly when rehydrated. Be sure to use a small amount to avoid overpowering the other ingredients. You can find dried wakame at most Asian grocery stores.
* **Rice Vinegar:** Rice vinegar has a milder and sweeter flavor than other types of vinegar. Do not substitute with white vinegar or apple cider vinegar.
* **Mirin:** Mirin adds a subtle sweetness and complexity to the dressing. If you don’t have mirin, you can substitute with a small amount of sake or a pinch of sugar.
Equipment You’ll Need
* **Cutting Board:** For slicing the cucumber and seafood.
* **Sharp Knife:** For precise slicing.
* **Mixing Bowl:** For marinating the cucumber and combining the ingredients.
* **Small Bowl or Jar:** For making the dressing.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Colander:** For draining the rehydrated wakame.
Step-by-Step Instructions
**Step 1: Prepare the Cucumber**
1. Wash the cucumbers thoroughly.
2. Thinly slice the cucumbers. A mandoline slicer can be helpful for achieving uniform slices, but a sharp knife will also work. Aim for slices that are about 1/8 inch thick.
3. Place the sliced cucumbers in a mixing bowl.
4. Sprinkle the cucumbers with 1/2 teaspoon of salt. This will help draw out excess moisture and make them more crisp.
5. Gently massage the salt into the cucumbers and let them sit for 10-15 minutes. This process is called “curing” and is essential for achieving the desired texture.
**Step 2: Rehydrate the Wakame Seaweed**
1. Place the dried wakame seaweed in a small bowl.
2. Cover the wakame with cold water.
3. Let the wakame soak for 5-10 minutes, or until it has fully rehydrated and expanded.
4. Drain the wakame in a colander and gently squeeze out any excess water.
5. If the wakame pieces are large, cut them into smaller, bite-sized pieces.
**Step 3: Prepare the Seafood**
1. If using cooked shrimp, make sure they are peeled, deveined, and thoroughly rinsed.
2. If using cooked crab meat, check for any shells or cartilage and remove them.
3. If using cooked octopus or squid, thinly slice them into bite-sized pieces.
**Step 4: Make the Sunomono Dressing**
1. In a small bowl or jar, combine the rice vinegar, sugar, soy sauce, and mirin (if using).
2. Add the grated ginger (if using).
3. Whisk or shake the ingredients together until the sugar is completely dissolved. Taste and adjust the sweetness or sourness to your liking. You can add a pinch of salt if needed.
**Step 5: Assemble the Salad**
1. After the cucumbers have sat for 10-15 minutes, gently squeeze out any excess water. This will prevent the salad from becoming too watery.
2. In the mixing bowl with the cucumbers, add the rehydrated wakame seaweed, cooked shrimp, crab meat, and any other seafood you are using.
3. Pour the sunomono dressing over the salad.
4. Gently toss the ingredients together to ensure that everything is evenly coated with the dressing.
**Step 6: Chill and Serve**
1. Cover the salad and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to chill properly. Chilling the salad for a longer period (up to a few hours) will enhance the flavors even further.
2. Before serving, garnish the salad with toasted sesame seeds and a pinch of red pepper flakes (if using).
3. Serve the sunomono salad cold as an appetizer, side dish, or palate cleanser.
Tips for Success
* **Use Fresh, High-Quality Ingredients:** The flavor of sunomono is delicate, so it’s important to use fresh, high-quality ingredients. Choose cucumbers that are firm and have a vibrant green color. Use the freshest seafood available.
* **Slice the Cucumber Thinly:** Thinly sliced cucumbers are essential for achieving the desired texture and allowing the dressing to penetrate the cucumber properly.
* **Don’t Skip the Salting Step:** Salting the cucumbers helps draw out excess moisture and makes them more crisp. This is a crucial step for preventing the salad from becoming too watery.
* **Adjust the Dressing to Your Liking:** The balance of sweet, sour, and salty flavors in the dressing is key to a delicious sunomono salad. Taste the dressing and adjust the ingredients to your liking. Some people prefer a sweeter dressing, while others prefer a more sour or salty dressing.
* **Chill the Salad Before Serving:** Chilling the salad allows the flavors to meld together and enhances the refreshing quality of the dish. Chill the salad for at least 30 minutes before serving, or longer for even better flavor.
* **Garnish Generously:** Toasted sesame seeds add a nutty flavor and a visual appeal to the salad. Red pepper flakes add a touch of spice and a pop of color.
Variations and Substitutions
* **Vegetarian Sunomono:** Omit the seafood and add other vegetables like thinly sliced carrots, daikon radish, or bell peppers.
* **Avocado Sunomono:** Add cubed avocado for a creamy and rich texture.
* **Tofu Sunomono:** Add cubes of firm tofu for a protein-rich vegetarian option.
* **Mango Sunomono:** Add slices of ripe mango for a sweet and tropical twist.
* **Spicy Sunomono:** Add a few drops of chili oil or a pinch of cayenne pepper to the dressing for a spicy kick.
* **Different Vinegars:** While rice vinegar is traditional, you can experiment with other types of vinegar like seasoned rice vinegar or even a small amount of apple cider vinegar, but adjust the sweetness accordingly.
* **Sweeteners:** Honey or agave can be used in place of sugar in the dressing.
Serving Suggestions
* **Appetizer:** Serve as a refreshing appetizer before a Japanese-inspired meal.
* **Side Dish:** Accompany grilled fish, chicken, or tofu with this light and flavorful salad.
* **Palate Cleanser:** Serve between courses to cleanse the palate and prepare for the next dish.
* **Lunch:** Enjoy as a light and healthy lunch option.
* **Bento Box:** Pack in a bento box for a delicious and portable meal.
Storage Instructions
* **Refrigerate:** Sunomono salad can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber may become slightly softer over time, but the flavor will still be delicious.
* **Do Not Freeze:** Freezing is not recommended, as it will significantly alter the texture of the cucumber and seafood.
Nutritional Information (per serving, approximate)
* Calories: 150-200
* Protein: 10-15g
* Fat: 5-10g
* Carbohydrates: 10-15g
* Fiber: 1-2g
(Note: Nutritional information may vary depending on the specific ingredients used.)
Sunomono Recipe Card
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 0 minutes (plus 30 minutes chilling time)
**Ingredients:**
* 2 medium Japanese cucumbers, thinly sliced
* 1/2 pound cooked shrimp, peeled and deveined
* 1/4 pound cooked crab meat
* 2 tablespoons dried wakame seaweed, rehydrated
* 1/4 cup rice vinegar
* 2 tablespoons sugar
* 1 tablespoon soy sauce
* 1 tablespoon mirin (optional)
* 1/2 teaspoon salt
* 1 teaspoon grated fresh ginger (optional)
* 1 tablespoon toasted sesame seeds, for garnish
* Pinch of red pepper flakes (optional)
**Instructions:**
1. **Prepare the Cucumber:** Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 10-15 minutes.
2. **Rehydrate the Wakame:** Soak the wakame in cold water for 5-10 minutes, then drain and squeeze out excess water.
3. **Prepare the Seafood:** Ensure the shrimp and crab meat are cooked and ready to use.
4. **Make the Dressing:** Whisk together rice vinegar, sugar, soy sauce, mirin (if using), and ginger (if using) until the sugar dissolves.
5. **Assemble the Salad:** Squeeze excess water from the cucumbers. Combine cucumbers, wakame, shrimp, and crab meat in a bowl. Pour the dressing over the salad and toss gently.
6. **Chill and Serve:** Cover and refrigerate for at least 30 minutes. Garnish with sesame seeds and red pepper flakes before serving.
Enjoy your refreshing Sunomono: Japanese Cucumber and Seafood Salad!