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+ servings
5 from 1 vote

Sunomono Salad With Octopus

Fresh and delicious, the Sunomono is a typical Japanese cucumber salad, with a sweet and sour flavor perfect as a side dish, accompanied by a bowl of white rice.
Servings 4 portions
Prep Time 25 mins
Total Time 25 mins

Ingredients

  • 2 Cucumbers Japanese, English or Persian
  • ½ tsp Salt
  • 1 tbs Wakame Seaweed
  • ½ tbs White Sesame Seeds

Optional

  • 400 g Octopus cooked

Seasoning

  • 4 tbs Rice Vinegar
  • 2 tbs Caster Sugar
  • ½ tsp Salt

Optional

  • ½ tsp Soy Sauce
  • ¼ tsp Dashi Broth granulated

Variations

  • 400 g Crabmeat 1 can
  • 200 g Surimi
  • 200 g Edamame boiled
  • 200 g Prawns boiled

Instructions

Seasoning

  • In a bowl, mix the vinegar, sugar, and salt. If you want to enrich the sauce, also add ½ tsp of soy sauce and ¼ tsp of granular Dashi broth. If the flavor is too strong you can add 1 tsp of water.
    4 tbs Rice Vinegar, 2 tbs Caster Sugar, ½ tsp Salt, ½ tsp Soy Sauce, ¼ tsp Dashi Broth
  • Stir until sugar, salt and any Dashi are dissolved, add White Sesame Seeds and keep in the fridge.
    ½ tbs White Sesame Seeds

Salad

  • In a bowl with cold water, soak 1 tbs of wakame seaweed to rehydrate.
    1 tbs Wakame Seaweed
  • Wash the 2 cucumbers and remove the ends.Peel them alternating a strip of peel and one without, then slice them thinly.
    2 Cucumbers
  • Sprinkle them with salt and mix well, let them rest for 5 minutes in a strainer, so that the cucumbers lose their liquid.
    ½ tsp Salt
  • Drain and squeeze the rehydrated Wakame seaweed and cut it lightly.
  • *If you add the octopus, cut it into thin slices.
  • Also squeeze the cucumbers and put them in a bowl, add the seaweed, octopus, season and mix well.
    400 g Octopus, 1 tbs Wakame Seaweed
  • Serve in a bowl or single portions, as you like.

To Preserve

  • It keeps well in the fridge for 2/4 days, also take into account the fish ingredients that could spoil earlier.

Notes

If you add surimi cut it into four parts before adding it to the salad.
There is also the variant with chicken, boil it and, once cold, shred it before adding it to the salad.
Chef: Taira by R.J.
Calories: 221kcal
Course: Side Dishes
Cuisine: Japanese
Keyword: Fish, Sweet-and-Sour, Vegan, Vegetarian
Difficulty: Easy

Nutrition

Serving: 276g | Calories: 221kcal | Carbohydrates: 17g | Protein: 31g | Fat: 2.7g | Sugar: 9g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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