Cucumber Sunomono

Japanese cucumber sunomono with rice vinegar, sesame and a light sweet-sour dressing.

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Salting the cucumber first draws out water, keeping the finished salad crisp and preventing the dressing from becoming diluted.

Ingredients

• 4 Japanese or Persian cucumbers (thinly sliced)
• 0.5 tsp fine salt
• 3 tbsp rice vinegar
• 1.5 tbsp sugar
• 1 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 3 g wakame (rehydrated, optional)

Step-by-step method

1. Slice the cucumbers as thinly as possible and toss with the salt.
2. Leave for 10 minutes, then squeeze gently in handfuls to remove excess water.
3. Whisk the rice vinegar, sugar and soy sauce until the sugar dissolves.
4. Add the cucumbers and wakame if using to the dressing.
5. Toss gently and leave for 5 minutes so the flavours combine.
6. Sprinkle with sesame seeds and taste; add a few drops more vinegar if you prefer it sharper.
7. Serve chilled or at cool room temperature.