Cucumber Sunomono Recipe

Cucumbers: Thinly sliced to provide a crisp texture and fresh flavor.

Rice vinegar: Adds a tangy and slightly sweet flavor essential for the dressing.

Sugar: Balances the acidity of the vinegar with a touch of sweetness.

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

Toasted sesame seeds: Adds a nutty flavor and a bit of crunch to the dish.

To achieve the perfect texture for your cucumbers, consider salting them lightly and letting them sit for about 10 minutes before rinsing and proceeding with the recipe. This process helps to draw out excess moisture, ensuring a crisp and refreshing bite in your Cucumber Sunomono.

• cucumbers - Substitute with 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 sweetness, which can mimic the flavor profile of rice vinegar.

• sugar - Substitute with honey: Honey provides a natural sweetness and can dissolve well in the vinegar mixture, similar to sugar.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that adds a salty flavor along with a bit of umami, enhancing the overall taste.

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

• To store your cucumber sunomono, transfer it to an airtight container. This will help maintain its crispness and flavor.

• Place the container in the refrigerator. The cucumber sunomono can be kept fresh for up to 3 days when properly refrigerated.

• If you notice any excess liquid accumulating at the bottom of the container, simply drain it off to prevent the cucumbers from becoming soggy.

• For an extra burst of flavor, you can add a few slices of fresh ginger or a sprinkle of chili flakes before storing.

• Freezing cucumber sunomono is not recommended, as the texture of the cucumbers will become mushy upon thawing. However, if you must freeze it, place the cucumber slices in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. Note that the texture will change, and it’s best used in cooked dishes rather than as a fresh salad.

• When ready to serve after refrigeration, give the cucumber sunomono a quick toss to redistribute the dressing and ensure even flavor.

• If you find the cucumbers have lost some of their crunch, you can refresh them by soaking in ice water for a few minutes before serving.

• Always taste before serving and adjust the seasoning if necessary. A splash of rice vinegar or a pinch of salt can revive the flavors if they have mellowed out.

• Place the cucumber sunomono in a bowl and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the dish to lose its chill without compromising the crispness of the cucumbers.
• If you prefer a slightly warmer dish, you can use a microwave. Transfer the cucumber sunomono to a microwave-safe bowl and heat on low power for 10-15 seconds. Be cautious not to overheat, as this can make the cucumbers soggy.
• Another gentle method is to place the cucumber sunomono in a heatproof bowl and set it over a pot of warm water for a few minutes. This indirect heat will gently warm the dish without compromising its texture.
• For a quick refresh, you can also toss the cucumber sunomono with a splash of fresh rice vinegar and a pinch of salt before serving. This will revive the flavors and give it a slight zing.

• Mixing bowl: Use this to place the thinly sliced cucumbers and to mix them with the vinegar mixture.

• Knife: Essential for thinly slicing the cucumbers evenly.

• Cutting board: Provides a stable surface to safely slice the cucumbers.

• Measuring cups: Necessary for accurately measuring the rice vinegar and sugar.

• Measuring spoons: Used to measure the salt and sesame seeds precisely.

• Whisk: Helps to mix the rice vinegar, sugar, and salt until the sugar dissolves.

• Serving bowl: Ideal for presenting the finished cucumber sunomono.

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

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

Dissolve sugar faster: Warm the rice vinegar slightly before mixing in the sugar and salt to help them dissolve more quickly.

Make ahead: Prepare the vinegar mixture in advance and store it in the fridge, so it's ready to pour over the cucumbers when needed.

Batch toast sesame seeds: Toast a larger batch of sesame seeds and store them in an airtight container for future use.