Sunomono (Japanese Cucumber and Seafood Salad)

This easy crab and cucumber salad is lightly pickled in a blend of rice vinegar and soy. It's a cool, tasty combination of crisp cukes and delicate crab.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 68 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame seeds, or to taste
• 1 large English cucumber, peeled and thinly sliced
• 1 (8 ounce) package imitation crab sticks, halved

Recipe Instructions

Step 1

Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.

Step 2

Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Step 3

Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.