Sunomono (Japanese Cucumber and Seafood Salad)
This cool, tasty crab and cucumber salad is lightly pickled in rice vinegar, an Asian-style vinegar that's milder than distilled or balsamic. It makes a perfect side dish or appetizer. Serve with steamed white rice and a cup of fresh green tea.
Ingredients
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1 large English cucumber, peeled and thinly sliced
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1 teaspoon salt
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1 (8 ounce) package imitation crab sticks, halved
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2 tablespoons rice vinegar
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1 tablespoon soy sauce
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1 teaspoon sesame seeds, or to taste
Instructions
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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.
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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.
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Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.
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