Sunomono (Japanese Cucumber Salad)

Sunomono (Japanese Cucumber Salad) Sunomono is a light, refreshing Japanese cucumber salad often served as a side dish. It's made with thinly sliced cucumbers and a tangy, slightly sweet rice vinegar dressing. The salad is quick to prepare and pairs well with a variety of dishes, offering a crisp, clean flavor. Ingredients: 2 Japanese cucumbers (or 1 large English cucumber) 2 tablespoons rice vinegar 1 tablespoon sugar ½ teaspoon soy sauce ¼ teaspoon salt 1 teaspoon sesame seeds (optional, for garnish) 1 tablespoon wakame seaweed, rehydrated (optional) Instructions: Slice the cucumbers: Thinly slice the cucumbers using a sharp knife or mandolin. Place the slices in a bowl and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. Prepare the dressing: In a small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is dissolved. Squeeze out moisture: After 10 minutes, gently squeeze the cucumber slices to remove any excess water. Pat dry with a paper towel. Combine the cucumbers and dressing: Toss the cucumber slices with the prepared dressing. Add rehydrated wakame seaweed if using. Garnish and serve: Sprinkle with sesame seeds for garnish, if desired, and serve immediately. Enjoy your refreshing Sunomono salad!