Sunomono (Japanese Cucumber Salad)

1. 1
   prep · ~2 min

   Slice the cucumbers thinly.

   Using a sharp knife or mandoline, slice the cucumbers into paper-thin rounds, about 1/8 inch thick. Consistency in thickness ensures even marination.

2. 2
   prep · ~5 min

   Salt the cucumbers and let them rest.

   Place the sliced cucumbers in a bowl and sprinkle with the 0.5 tsp salt. Toss gently with your hands to coat evenly. Let them sit for 5 minutes to draw out excess moisture. You'll see water pooling at the bottom of the bowl.

   TIPDon't skip this step — removing excess water keeps the dressing from getting watery and ensures a crisp, concentrated cucumber flavor.
3. 3
   prep · ~1 min

   Squeeze out the excess moisture.

   Grab a handful of cucumber slices and squeeze firmly over the sink or a separate bowl to release the water. Do not rinse. Transfer the squeezed cucumbers to a clean serving bowl.

4. 4
   mix · ~2 min

   Make the dressing and toss.

   1.In a small bowl, whisk together rice vinegar, sugar, and soy sauce until the sugar dissolves completely.

   2.Pour the dressing over the squeezed cucumbers.

   3.Toss well to coat every slice evenly.
5. 5
   rest · ~5 min

   Let the salad marinate briefly.

   Let the dressed cucumbers sit for at least 5 minutes at room temperature so the slices absorb the sweet-tangy dressing. You can also chill it for 15-20 minutes if you prefer it cold.

   TIPSunomono tastes best when served cool but not ice-cold. About 20 minutes in the fridge is the sweet spot.
6. 6
   serve · ~1 min

   Garnish with sesame seeds and serve.

   Sprinkle toasted sesame seeds over the salad just before serving. Serve in small individual bowls as a refreshing side dish.

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