Sunomono Cucumber Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 teaspoons of salt to pull out the water
02 - 3 crisp Persian or Japanese cucumbers

→ Dressing

03 - 2.25 tablespoons (31.5g) of rice vinegar
04 - 1/5 teaspoon (0.65g) of salt
05 - 3/4 teaspoon (2.2g) of sesame seeds
06 - 3/4 tablespoon (10g) of sugar
07 - 1/5 teaspoon (1.05g) of soy sauce

# Instructions:

01 - Using a mandolin slicer if available, cut the cucumbers into thin slices. Put them into a medium bowl.
02 - Toss the cucumber slices with 2 teaspoons of salt by hand to coat evenly. Leave it for about 10 minutes so the water starts coming out.
03 - Wash the cucumbers under running water well to clear off the salt. Then drain them properly.
04 - Squeeze the cucumbers firmly to remove water. Don't hold back—they're sturdy enough to handle it!
05 - Stir soy sauce, sugar, salt, and rice vinegar together until dissolved and smooth.
06 - Pour the dressing over the cucumbers. Let it sit for at least an hour, or store in the fridge overnight for more flavor.
07 - Right before you eat, sprinkle sesame seeds on top.

# Notes:

01 - Updated on August 30, 2023, with refined cucumber amounts and adjusted seasoning for less waste and better balance.

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