Octopus and Cucumber Sunomono

Name: Octopus and Cucumber Sunomono
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: ½ teaspoon salt; 2 Japanese or 4 Persian cucumbers, sliced into very thin rounds; 2 Japanese or 4 Persian cucumbers, sliced into very thin rounds; 3 tablespoons (45 ml) rice vinegar; 1 tablespoon (15 ml) sugar; 4 ounces (113 g) cooked sashimi-grade octopus, sliced into ¼-inch-thick (6 mm) pieces

Preparation info

Yield:
4
Servings

Difficulty
Easy
Ready in
10 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

½ teaspoon salt
2 Japanese or 4 Persian cucumbers, sliced into

Asia
Japan
Fish course
Pescatarian

Method

In a medium bowl, stir the salt in with the cucumbers and let sit for 5 minutes. Squeeze out excess water.
In another medium bowl, mix together the rice vinegar and sugar until the sugar dissolves. Add the octopus and cucumbers to the vinegar mixture and combine. Chill in the refrigerator for 30 minutes before serving.