Recipe information
Ingredients for - Sunomono (Japanese Cucumber and Seafood Salad)
How to cook deliciously - Sunomono (Japanese Cucumber and Seafood Salad)
1. Stage
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2. Stage
Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. Stage
Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.
