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!