For an extra touch of flavor, add a pinch of grated ginger or a few drops of sesame oil to the marinade. If using real crab meat, be sure to use high-quality, fresh crab for the best flavor. Thinly sliced carrots or wakame seaweed can be added for additional texture and nutrients. To toast sesame seeds, place them in a dry skillet over medium heat and cook, stirring constantly, until lightly golden and fragrant. Be careful not to burn them. Leftover Sunomono can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber may become slightly softer over time.
Sunomono (Japanese Cucumber and Seafood Salad)
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS12
Delicate ribbons of cucumber and succulent crab dance in a tangy rice vinegar bath, creating a refreshing and subtly sweet salad that awakens the palate. A quintessential Japanese side, perfect as a light starter or a cooling accompaniment to grilled fish or sushi.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol11 mg
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Fiber1 g
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Protein5 g
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Saturated Fat0 g
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Sodium1279 mg
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Sugar4 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Cucumber: Lay cucumber slices onto a large plate. Sprinkle evenly with salt on both sides. (5 minutes)
02
Step
15 mins
Draw Out Moisture: Let the cucumbers sit for 15 minutes to draw out excess moisture. This step ensures a crisper texture and prevents a watery salad. (15 minutes)
03
Step
5 mins
Rinse and Dry: Gently rinse the salt from the cucumber slices under cold water. Pat dry with paper towels to remove any remaining salt and excess moisture. (5 minutes)
04
Step
5 mins
Combine Ingredients: In a glass bowl, combine the prepared cucumber slices, crab sticks, rice vinegar, and soy sauce. Toss gently to ensure all ingredients are evenly coated. (5 minutes)
05
Step
1 hrs
Marinate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For a more intense flavor, marinate for up to 24 hours. (1 hour - 24 hours)
06
Step
5 mins
Serve: Divide the cucumber salad onto individual serving plates. Sprinkle each portion with toasted sesame seeds just before serving. (5 minutes)
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Litzy Johnson
Jun 27, 2025I added some thinly sliced red onion for a bit of a kick, and it was delicious!
Domenica Jacobs
Jun 22, 2025This recipe is so refreshing and easy to make! I love the balance of sweet and tangy flavors.
Dock Hauck
Jun 17, 2025I used shrimp instead of crab, and it worked perfectly. This recipe is very versatile.
Giovanna Klocko
May 30, 2025I made this for a potluck, and it was a huge hit! Everyone asked for the recipe.
Dillon Graham
May 24, 2025The tip about drawing out the moisture from the cucumbers is key. It really makes a difference in the texture of the salad.