Rye Free Sunomono (Japanese Cucumber)

Total time35 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

2 medium english cucumbers (about 1 lb total)
1 tsp kosher salt
1 tbsp dried wakame seaweed (optional)

For the dressing

¼ cup rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
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2 tbsp sugar
1 tsp soy sauce
¼ tsp kosher salt

For serving

1 tsp toasted sesame seeds
1 tsp toasted sesame oil

Instructions

1
Slice the cucumbers as thinly as possible — ideally 1/16 inch — using a mandoline or a sharp knife. Place the slices in a colander set over a bowl, toss with 1 tsp kosher salt, and let stand for 10 minutes until the cucumbers have released their liquid and softened slightly.
2
If using wakame, place it in a small bowl, cover with cold water, and soak for 5 minutes until rehydrated and tender. Drain, squeeze out excess water, and set aside.

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