Japanese Cucumber Vinegar Salad
A refreshing Japanese cucumber and seafood salad with a bright rice vinegar dressing. Light, tangy, and elegant—perfect as an appetizer or palate cleanser.
- Total time
- 20 min
- Servings
- 4
- Calories
- 145
- Protein
- 20g
Ingredients
- 1 large English cucumber
- ½ teaspoon kosher salt
- 8 ounces sushi-grade cooked shrimp, halved lengthwise
- 4 ounces lump crab meat, picked over for shells
- ¼ cup wakame seaweed, dried
- 1 teaspoon sesame seeds, white
- 3 tablespoons rice vinegar
- 1.5 tablespoons sugar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons dashi stock, cooled to room temperature
- ½ teaspoon mirin
Instructions
- 1
Prepare the wakame seaweed by soaking it in a bowl of room-temperature water for 5 minutes until fully rehydrated and tender. Drain well in a fine-mesh strainer and set aside—this adds umami and a delicate texture to the salad.
- 2
Slice the English cucumber in half lengthwise, then use a small spoon to scrape out the seeds from each half—removing excess moisture prevents the salad from becoming watery. Place the halves skin-side down on a cutting board and slice crosswise into thin half-moons about 1/8 inch thick.
- 3
Transfer the sliced cucumber to a colander and sprinkle with 0.5 teaspoon of kosher salt. Toss gently and let sit for 5 minutes to draw out excess water. After 5 minutes, press gently with your hands or squeeze in a clean kitchen towel to remove as much liquid as possible.
- 4
Make the vinegar dressing by whisking together 3 tablespoons of rice vinegar, 1.5 tablespoons of sugar, 1 tablespoon of low-sodium soy sauce, 2 tablespoons of cooled dashi stock, and 0.5 teaspoon of mirin in a small bowl. Whisk until the sugar dissolves completely. Taste and adjust seasoning—it should be bright, slightly tangy, and mildly sweet.
- 5
In a large bowl, combine the drained cucumber slices, rehydrated wakame seaweed, 8 ounces of halved sushi-grade cooked shrimp, and 4 ounces of picked-over crab meat. Gently fold together so the delicate seafood doesn't break apart.
- 6
Pour the vinegar dressing over the salad and toss very gently with a rubber spatula or large spoon to coat everything evenly without crushing the shrimp or crab. Let it sit at room temperature for 3-5 minutes so the flavors meld.
- 7
Divide the sunomono among four small bowls or plates, spooning some dressing into each. Sprinkle 0.25 teaspoon of white sesame seeds over each portion and serve immediately while the salad is still cool and crisp. The salad tastes best eaten within 15 minutes of dressing.
Tools you’ll need
- fine-mesh strainer
- cutting board
- sharp chef's knife
- small spoon
- colander
- kitchen towel
- small bowl
- whisk
- large bowl
- rubber spatula
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