Lunch · 15 min · japanese

Sunomono

Weeknight-friendly Japanese cooking: Sunomono comes together in 15 minutes with cucumbers, dried wakame, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 Cucumbers
• 1 oz Dried wakame
• 1/3 cup Rice vinegar
• 2 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tsp Sesame seeds
• 8 Small shrimp

Steps

1. Slice the cucumbers paper-thin, salt lightly, and rest 10 minutes — the salt draws out water so the dressing stays punchy.
2. Soak the wakame in cold water 5 minutes until silky, then squeeze dry.
3. Whisk the vinegar, sugar, and soy until the sugar dissolves; taste for the classic sweet-sour balance.
4. Squeeze the cucumbers firmly — really wring them — then toss with the wakame, blanched shrimp, and dressing.
5. Chill 10 minutes so the flavors marry, then sprinkle with sesame seeds and serve cold.

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