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Plated sunomono salad with crab and sesame seeds glows under soft light, inviting with its glossy textures and vivid greens.
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Cucumber Sunomono Salad with Crab

Craving that refreshing crunch of cucumber sunomono you get at Japanese restaurants? This simple side dish delivers big on texture, balance, and umami—with just a handful of ingredients and a few smart techniques.
Course Salad, Sides
Cuisine Japanese
Keyword cucumber, seaweed
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Fat
Prep Time 10 minutes
Total Time 15 minutes
Servings 4 small servings
Calories 40kcal

Equipment

Ingredients

  • 260 grams Japanese cucumbers (about 2)
  • ¼ teaspoon salt
  • 45 grams wakame
  • 2 tablespoons rice vinegar
  • 1 tablespoon evaporated cane sugar
  • ¼ teaspoon salt
  • 4 pieces crab meat (or shrimp or octopus for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)
Grams + US Cups - US Standard

Instructions

  • Use a mandoline slicer or a sharp knife to thinly slice 260 grams Japanese cucumbers into a medium bowl. Add ¼ teaspoon salt and toss to coat evenly. Let it rest for 5-10 minutes.
    260 grams Japanese cucumbers, ¼ teaspoon salt
    Thinly sliced Japanese cucumbers salted and resting.
  • Rehydrate 45 grams wakame according to the package directions and chop it into bite-size pieces.
    45 grams wakame
    Glossy green ribbons of rehydrated wakame seaweed unfurls in a bowl.
  • Whisk together 2 tablespoons rice vinegar, 1 tablespoon evaporated cane sugar, and ¼ teaspoon salt in a non-reactive bowl until the solids are dissolved.
    2 tablespoons rice vinegar, 1 tablespoon evaporated cane sugar, ¼ teaspoon salt
    Chopsticks stir a simple sunomono sauce, combining sweet, salty, and tangy notes into a bright vinaigrette.
  • Once the cucumber slices start sweating liquid, massage them with your hand to speed up the process. When they become translucent, they are ready to be squeezed. Grab them with your hands and squeeze as much water as possible.
    Salted cucumber slices after being massaged release their water, a key step for achieving that signature crunch.
  • Add the squeezed cucumber and wakame to the vinegar mixture and toss everything together to coat.
    Cucumber and wakame come together in the bowl, tossed with chopsticks until evenly coated in dressing.
  • Serve the kani sunomono in small kobachi bowls, garnish with 4 pieces crab meat (or your choice of seafood), and sprinkle with 1 teaspoon toasted sesame seeds.
    4 pieces crab meat, 1 teaspoon toasted sesame seeds
    A finished bowl of crab sunomono rests on a crimson cloth, garnished and ready to refresh the palate.

Video

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 495mg | Potassium: 130mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg