Cucumber and Seaweed Sunomono

Name: Cucumber and Seaweed Sunomono
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1½ teaspoons dried wakame seaweed (¼ cup, or 20 g, rehydrated); 1 Japanese cucumber or 2 Persian cucumbers; 1 Japanese cucumber or 2 Persian cucumbers; ¼ teaspoon salt; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon sugar

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
15 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

1½ teaspoons dried wakame seaweed (¼ cup, or 20 g, rehydrated)
1

Asia
Japan
Side dish
Vegan

Method

In a medium bowl, rehydrate the wakame seaweed in water for 10 minutes. Squeeze out the excess water.
Slice the cucumber into very thin rounds, cutting as thinly as you can. Sprinkle the cucumber with salt and toss. Let sit for 5 minutes. Squeeze out the excess water.
In another medium bowl, mix together the vinegar and sugar. Add the seaweed and cucu