Sunomono Salad

by @schmittyij

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Recipe

1.Rinse salted wakame to remove excess salt and let it rehydrate in clean water for about 5 minutes.
2.Slice the Japanese cucumbers about 1/16 of an inch (1.5 mm) thick.
3.Add a generous pinch of salt to the cucumbers and mix it in to draw out excess water.
4.Squeeze the rehydrated wakame to drain off excess water, then chop into bite-sized pieces.
5.Add the salt, sugar, and rice vinegar to a bowl and whisk together until dissolved.
6.Massage the cucumbers until they turn translucent, then squeeze out all the water.
7.Add the cucumbers and wakame to the dressing and stir together.
8.Plate the sunomono, top with cooked seafood, and garnish with toasted sesame seeds.

Intro

0:00 - 1:20

1.Rehydrate the wakame

Rinse salted wakame to remove excess salt and let it rehydrate in clean water for about 5 minutes.

1:20

2.Slice the cucumbers

Slice the Japanese cucumbers about 1/16 of an inch (1.5 mm) thick, using a mandolin to save time.

1:48

3.Salt the cucumbers

Add a generous pinch of salt to the sliced cucumbers and mix it in to draw out excess water.

2:21

4.Drain and chop the wakame

Squeeze the rehydrated wakame to drain off excess water, then chop into bite-sized pieces.

2:40

5.Make the dressing

Add the salt, sugar, and rice vinegar to a bowl and whisk together until the salt and sugar are completely dissolved.

3:02

6.Massage and squeeze cucumbers

Massage the cucumbers until they turn translucent, then squeeze out all the released water with your hands.

3:15

7.Combine with dressing

Add the cucumbers and wakame to the dressing and stir together so the flavors meld.

3:57

8.Plate and garnish

Plate the sunomono in a nice bowl, top with cooked seafood, and finish with a sprinkle of toasted sesame seeds.

4:18