Cucumber Sunomono Recipe

Cucumbers: Thinly sliced to create a light and crisp base for the salad.

Rice vinegar: Provides a mild, slightly sweet acidity that is essential for the dressing.

Sugar: Adds a touch of sweetness to balance the tanginess of the vinegar.

Salt: Enhances the overall flavor and helps to draw out moisture from the cucumbers.

Toasted sesame seeds: Adds a nutty flavor and crunchy texture to the salad.

When preparing cucumbers for sunomono, use a mandoline slicer to achieve uniformly thin slices. This ensures even absorption of the vinegar mixture and enhances the overall texture of the dish. Additionally, lightly salting the cucumber slices and letting them sit for a few minutes before rinsing can help draw out excess moisture, resulting in a crisper final product.

• thinly sliced cucumbers - Substitute with thinly sliced zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for cucumbers in this dish.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, though it may impart a slightly different flavor profile.

• sugar - Substitute with honey: Honey provides a natural sweetness and can dissolve well in the vinegar mixture, though it may add a subtle floral note.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a suitable replacement for sesame seeds.

• To store your cucumber sunomono, transfer it to an airtight container. This will help maintain its crispness and prevent it from absorbing other odors in the fridge.
• Place the container in the refrigerator. The cucumber sunomono will stay fresh for up to 3 days. Beyond this period, the cucumbers may start to lose their crunch and the flavors might not be as vibrant.
• If you want to prepare the dish in advance, consider storing the vinegar mixture separately from the cucumbers. Combine them just before serving to ensure maximum freshness and texture.
• Freezing cucumber sunomono is not recommended. The high water content in cucumbers causes them to become mushy and lose their appealing crunch when thawed.
• For a quick refresh, you can add a splash of rice vinegar and a sprinkle of toasted sesame seeds just before serving. This will revive the flavors and add a bit of extra zest to the dish.
• If you have leftover toasted sesame seeds, store them in a cool, dry place in an airtight container. They can be used to garnish other dishes, adding a nutty flavor and crunchy texture.

• Gently drain any excess liquid from the cucumber sunomono to avoid sogginess.
• Place the cucumbers in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap to retain moisture.
• Heat in the microwave on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed.
• Alternatively, you can reheat the sunomono in a small saucepan over low heat. Stir gently and heat for 1-2 minutes until just warmed through.
• For a refreshing twist, consider serving the cucumber sunomono cold. Simply remove from the refrigerator and let it sit at room temperature for 5-10 minutes before serving.

• Knife: To thinly slice the cucumbers evenly.

• Cutting board: Provides a stable surface for slicing the cucumbers.

• Mixing bowl: To hold the sliced cucumbers and mix them with the vinegar mixture.

• Small bowl: For mixing the rice vinegar, sugar, and salt until dissolved.

• Measuring cups: To measure the rice vinegar accurately.

• Measuring spoons: To measure the sugar, salt, and toasted sesame seeds precisely.

• Whisk: To mix the rice vinegar, sugar, and salt together until they are fully dissolved.

• Serving dish: To present the finished cucumber sunomono attractively.

• Toaster or skillet: To toast the sesame seeds if they are not pre-toasted.

Pre-slice cucumbers: Use a mandoline to quickly and evenly slice the cucumbers.

Mix dressing ahead: Prepare the rice vinegar, sugar, and salt mixture in advance and store it in the fridge.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them in an airtight container for future use.

Quick marination: Place the cucumbers and dressing in a ziplock bag to ensure even coating and faster marination.