Sunomono Vinegar Salad with Shrimp
A refreshing Japanese vinegar salad with tender shrimp, crisp cucumber, and a delicate sweet-sour dressing. Light, elegant, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 142
- Protein
- 20g
Ingredients
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 tablespoon Soy sauce
- 2 tablespoons Dashi stock or water
- 8 ounces Shrimp, peeled and deveined
- 1 whole Japanese cucumber, thinly sliced
- ¼ cup Wakame seaweed, dried
- 1 teaspoon Sesame seeds
Instructions
- 1
Rehydrate wakame by soaking in cold water for 5 minutes.
- 2
Drain rehydrated wakame and squeeze gently to remove excess water.
- 3
Slice cucumber thinly into rounds using a mandoline or knife.
- 4
Sprinkle salt lightly on cucumber slices and let sit 2 minutes.
- 5
Squeeze cucumber gently to remove accumulated liquid.
- 6
Bring a pot of water to a boil over medium-high heat.
- 7
Add shrimp to boiling water and cook until pink throughout.
- 8
Transfer shrimp to a bowl filled with ice water to stop cooking.
- 9
Drain shrimp and pat dry with paper towels.
- 10
Whisk rice vinegar, sugar, soy sauce, and dashi in a small bowl.
- 11
Divide cucumber and wakame between two shallow bowls.
- 12
Arrange shrimp on top of vegetables in each bowl.
- 13
Pour dressing over salad, dividing evenly between bowls.
- 14
Sprinkle sesame seeds over each bowl and serve immediately.
Tools you’ll need
- Small bowl for soaking wakame
- Mandoline or sharp knife
- Medium pot
- Slotted spoon
- Ice bath bowl
- Paper towels
- Small mixing bowl for dressing
- Whisk
- Two shallow serving bowls
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