RECIPESarrowExtraarrowCrab & Cucumber Sunomono (Japanese Salad)
Crab & Cucumber <i>Sunomono</i> (Japanese Salad)
  Sunomono is a light salad made with sweet and sour vinaigrette and usually without oil. Rice vinegar has a light and mild sourness that goes well with delicate ingredients. Sunomono is one of many authentic Japanese dishes that's easy to make and delicious!

Ingredients (serves 2):

  • 3 oz. cucumber, Japanese or Persian preferred
  • A pinch of salt
  • 4 oz. crab meat, cooked, snow or king crab preferred

For Dressing:

  • 1 Tbsp. rice vinegar
  • 1 tsp. sugar
  • 1/3 tsp. salt
  • 1/2 tsp. soy sauce
  • 1 tsp. mirin (Japanese sweet rice wine)
  • 1 tsp. water or ichiban dashi (see dashi recipe
  • 1/8 tsp. grated fresh ginger

Put all ingredients for dressing in a small sauce pan, bring to a boil and set aside. Allow to cool.


Slice cucumbers thinly with a mandolin or a knife (if using American cucumber, peel and deseed before slicing). Place in a bowl, add a pinch of salt and mix well.


Check and remove any cartilages or shells from crabmeat and cut into bite size pieces. 


After dressing cools, squeeze out water from cucumbers and mix in half of the dressing. 



Place cucumbers and crabmeat in a bowl, pour remaining dressing and mix well.


Serve in individual bowls for an authentic presentation.