Sunomono Recipe
Assorted seafood with rice vinegar sauce
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Ingredients
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Seafood
Dressing
Method
Preparation
Prepare the Seafood
If using fresh shrimp, boil them in salted water for 2-3 minutes until they turn pink. Drain and cool. Slice the octopus into thin rounds.
Make the Dressing
Combine Dressing Ingredients
In a small bowl, mix the rice vinegar, soy sauce, sugar, sesame oil, and salt. Stir well until the sugar dissolves.
Add Sesame Seeds
Add the sesame seeds to the dressing and stir to combine.
Assemble the Dish
Combine Seafood and Vegetables
In a large bowl, combine the sliced cucumber, julienned carrot, octopus, shrimp, and surimi. Toss gently to mix.
Add Dressing
Pour the dressing over the seafood and vegetable mixture. Toss gently to coat everything evenly.
Chill
Cover the bowl with plastic wrap and let the sunomono sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve
Serve the sunomono chilled, garnished with extra sesame seeds if desired.