Japanese Cucumber Sunomono

• 2 Japanese cucumbers
• 5ml salt
• 45ml rice vinegar
• 15ml sugar
• 5ml soy sauce
• 15ml toasted sesame seeds

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Slice the Japanese cucumbers as thinly as possible. Place them in a bowl, toss well with the salt, and let them sit for 10 min to draw out the excess moisture.

2. Mark step 2 done
   2

   In a separate small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is fully dissolved.

3. Mark step 3 done
   3

   Take small handfuls of the Japanese cucumbers and squeeze them gently to drain the liquid. Discard the water and transfer the squeezed Japanese cucumbers to a clean serving bowl. Pour the dressing over the top and toss well to combine.

4. Mark step 4 done
   4

   Sprinkle the toasted sesame seeds evenly over the salad before serving.

Created with AI. Review the ingredients, quantities and steps before cooking.