Seafood Sunomono Recipe
Cucumber, Carrots & Seaweed in Japanese VinegarTopped with Kani, Tako, Ebi, Sesame Seeds
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Ingredients
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Vegetables
Seafood
Vinegar Dressing
Method
Preparation
- 1
- 2
Rehydrate the Seaweed
Soak the wakame seaweed in warm water for about 10 minutes, then drain and chop it into bite-sized pieces.
Seafood Preparation
- 3
Prepare the Seafood
Cut the kani, tako, and ebi into bite-sized pieces. If using cooked shrimp, just chop them; if raw, make sure to cook them beforehand.
Dressing
- 4
Make the Dressing
In a small bowl, whisk together rice vinegar, sugar, salt, sesame oil, and soy sauce until the sugar is dissolved.
Assembly
- 5
Combine Ingredients
In a large bowl, combine the sliced cucumber, carrot, rehydrated wakame, and seafood pieces.
- 6
Add Dressing
Pour the dressing over the combined ingredients and toss gently to coat everything evenly.
- 7
Garnish
Sprinkle sesame seeds over the top for garnish and serve immediately.
