Sunomono (Japanese Cucumber and Seafood Salad)
Description
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.
Ingredients
•
1 large English cucumber, peeled and thinly sliced
•
1 teaspoon salt
•
1 (8 ounce) package imitation crab sticks, halved
•
2 tablespoons rice vinegar
•
1 tablespoon soy sauce
•
1 teaspoon sesame seeds, or to taste
Directions
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.
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.
3
Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.