Best 8 Sunomono Salad Recipes

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

JAPANESE CUCUMBER SALAD - SUNOMONO

Steps:

• Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
• Let stand at room temperature for 30 mins, or until cucumbers are softened.
• Drain, and squeeze out excess liquid.
• Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
• Add cucumbers, and mix well.
• Chill thoroughly before serving.

SUNOMONO SALAD

Steps:

• Put the noodles in boiling water and cook until tender.
• Drain for 20-30 minutes.
• Put in big bowl and add rice vinegar, sugar, soy sauce, salt and sesame seeds.
• Top each portion of salad with a few slices of thinly cut cucumber and spring onions.
• Add a few chunky pieces of seeded tomato, carrot and a few cooked shrimp on top.
• Refrigerate.
• Better the day after; makes more juice.

JAPANESE CUCUMBER SALAD (SUNOMONO)

Steps:

• Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

CLEAN EATING SUNOMONO SALAD

Steps:

• Cook quinoa according to package directions. Set aside to cool slightly.
• Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
• In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
• Divide quinoa among 4 salad plates and place cucumber slices on top.
• In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
• Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
• Garnish with cilantro immediately before serving.

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• 1. Wash cucumbers and peel if desired. (I peel stripes on mine.) Slice cucumbers paper thin using a mandolin. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• 2. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add vinegar mixture and sesame seeds to prepared cucumbers and toss gently.

SUNOMONO SALAD

Steps:

• Cook rice vermicelli as per package instructions. Combine rice vinegar, sugar, soy sauce, sake and sesame oil. Add cooked noodles. Keep refrigerated until serving. Divide into 4 bowls and garnish with cucumber, lemon, and green onions (and shellfish, if desired).

SUNOMONO SALAD

Steps:

• Dresssing:.
• Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.
• Noodles:.
• Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.
• Garnish:.
• Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.