30. Sunomono Recipe

Inspired by Ichiban Japanese & Korean

Time30m

Serves4

Assorted seafood with rice vinegar sauce.

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Ingredients

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Seafood

1 medium Cucumber

1 medium Carrot

7.05 oz (200 grams) Cooked shrimp

3 1/2 oz (100 grams) Sliced squid

3 1/2 oz (100 grams) Imitation crab meat

Vinegar Sauce

1/4 cup (60 ml) Rice vinegar

2 tbs sugar

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

to taste Ground black pepper

Garnish

1 tbs Sesame seeds

2 tbs Chopped green onions

Method

Preparation

Prepare Vegetables

Thinly slice the cucumber and carrot into matchstick pieces. Place them in a bowl and set aside.

Prepare Seafood

If the shrimp are not already cooked, boil them in salted water until pink and opaque, about 3-4 minutes. Drain and let cool. Slice the squid into thin rings, and chop the imitation crab meat into bite-sized pieces.

Making the Sauce

Combine Ingredients

In a small bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, salt, and ground black pepper until the sugar dissolves.

Combine and Serve

Mix Everything Together

In a large mixing bowl, combine the sliced cucumber, carrot, cooked shrimp, sliced squid, and chopped imitation crab meat. Pour the vinegar sauce over the seafood and vegetables, and gently toss to coat everything evenly.

Garnish and Chill

Sprinkle sesame seeds and chopped green onions over the top. Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Serve

Serve the sunomono chilled as a refreshing appetizer or side dish.