Sunomono (Japanese Cucumber and Seafood Salad)

Sunomono (Japanese Cucumber and Seafood Salad)

xerxes2695 0

"Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea."
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1 h 20 m servings 68 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
  2. Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
  3. Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.


  • Cook's Note:
  • In place of imitation crab, you can use 8 ounces of cooked peeled and deveined shrimp.



Meh, not my all. All I tasted was soy sauce. No garlic, no ginger, no onion, nothing! I even used garlic rice vinegar. Eat everything separate and enjoy them. This will not ma...

Disappointing. Salting slices made for salty slices, not dry ones, as the extracted moisture simply liquefied the salt. The subtle flavor of the faux shellfish (I used lobster) largely drowned b...

I make these all the time I sprinkle salt lightly and sprinkle celery seed and sesame seeds drizzle or spray rice wine vinegar let them soak a few minutes