Wakame sunomono (cucumber & seaweed salad)

Japanese
Wakame sunomono is a Japanese side dish of cucumber and seaweed. You usually get this with a rice dish. A simple, healthy and fresh recipe for Japanese salad with seaweed and cucumber.
Side dishSalad4-6 servings20 minutes preparation
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Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Cut the cucumber into wafer-thin slices. Sprinkle with some salt. Let it rest for about 15 minutes.
  2. Let the instant wakame soak for 5 minutes.
  3. Squeeze the moisture out of the cucumber and put it in a bowl with the wakame.
  4. Mix the ingredients for the dressing. Just before serving, pour over the salad.
  5. Garnish with furikake or gomasio.

Tip(s)

  • Do you want to give some extra flavour to the cucumber? Then, instead of letting it rest in step 1, put the cucumber in the pickle press for an hour or two, along with about 1 gram of salt. Rinse off the salt afterwards if you think it's too salty.