Sunomono Salad Recipe

Rehydrate wakame

Place the dried wakame in a small bowl and cover with cold water. Let soak 5–10 minutes until expanded and tender. Drain well, squeeze gently to remove excess water, and roughly chop larger pieces if needed.

Prepare cucumbers

Thinly slice the cucumber: for a classic sunomono feel, slice into 1–2 mm rounds or use a mandoline. If using English cucumber with a thicker skin, seed it lightly. Place the slices in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out water.

Prepare carrot and radish

Peel the carrot and radish if desired. Use a julienne peeler or mandoline to cut into matchstick-thin strips (or very thin rounds for radish). If adding shrimp or crab, slice or shred to bite-size pieces and set aside.

Remove cucumber excess moisture

After 10 minutes, gently squeeze the salted cucumber slices in a clean kitchen towel or paper towels to remove excess liquid. Return cucumbers to the mixing bowl.

Assemble salad

Add the drained wakame, julienned carrot, and sliced radish to the cucumbers. If using shrimp or imitation crab, add them now. Toss gently to combine.

Combine rice vinegar, sugar, soy sauce, salt, and water in a small bowl or jar. Stir or shake until the sugar and salt are fully dissolved. Taste and adjust: add up to 1 teaspoon more sugar for sweetness or the optional yuzu/lemon juice for brightness. The dressing should be tangy-sweet and light.

Pour 2/3 of the dressing over the assembled salad and toss gently to coat. Reserve the remaining dressing to serve on the side or adjust seasoning after sitting.

Let the salad chill in the refrigerator for at least 10–15 minutes to allow flavors to meld (up to 1 hour). Before serving, give it a final toss, sprinkle with toasted sesame seeds, and drizzle additional dressing if desired.