Japanese Cucumber Sunomono Salad Recipe (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 crunchy Japanese or Persian cucumbers
02 - 2 teaspoons salt for drawing out moisture

→ Dressing

03 - 2.25 tablespoons (31.5g) rice vinegar
04 - 3/4 tablespoon (10g) sugar
05 - 1/5 teaspoon (0.65g) salt
06 - 1/5 teaspoon (1.05g) soy sauce
07 - 3/4 teaspoon (2.2g) sesame seeds

# Instructions:

01 - Slice the cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
02 - Sprinkle with 2 teaspoons salt and toss with your hands to ensure even salt coverage. Let it sit for 10 minutes to draw out moisture.
03 - Rinse the cucumbers thoroughly to remove the salt, then drain well.
04 - Squeeze all the cucumbers firmly to remove excess moisture. Don't be afraid to squeeze hard, the cucumbers can take it!
05 - Mix rice vinegar, sugar, salt, and soy sauce until completely dissolved.
06 - Add the dressing to cucumbers and let marinate for at least 1 hour. Can be kept overnight in the refrigerator.
07 - Just before serving, sprinkle with sesame seeds.

# Notes:

01 - Recipe updated on 8/30/2023 with adjusted cucumber quantities and seasoning proportions for better accuracy and less waste.

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