Japanese Cucumber Salad

Ingredients 

For the Dressing

• 4 Tbsp rice vinegar
• 2 Tbsp sugar
• 1/2 tsp Diamond Crystal kosher salt
• 1/2 tsp soy sauce 

For the Sunomono

• 2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g)
• 1 tsp Diamond Crystal kosher salt
• 1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration)
• 1/2 Tbsp toasted white sesame seeds

For the Variations

• 4 pieces real or imitation crabmeat (skip for vegan/vegetarian)
• 2 oz octopus sashimi (boiled octopus) (skip for vegan/vegetarian)
• 2 Tbsp shirasu (boiled salted baby anchovies) (skip for vegan/vegetarian)

Instructions 

1. Gather all the ingredients.

To Make the Dressing

1. In a saucepan, combine 4 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, ½ tsp Diamond Crystal kosher salt, and ½ tsp soy sauce. Alternatively, you can use a microwave-safe bowl and heat it in the microwave until the sugar dissolves.
2. Place the saucepan over medium heat and whisk the ingredients together well (I use this whisk). Once the sugar dissolves completely, remove from the heat and let it cool.

To Make the Sunomono

1. Soak 1 Tbsp dried wakame seaweed in a bowl of water and let it rehydrate for 5 minutes.
2. Meanwhile, peel the skin of 2 Japanese cucumbers alternately to create a striped pattern. Then, thinly slice the cucumbers into rounds.
3. Sprinkle 1 tsp Diamond Crystal kosher salt on the cucumber and gently massage it in. Set aside for 5 minutes. The salt draws out the moisture from the cucumbers so it doesn’t dilute the dressing later.
4. Use your hand(s) to squeeze out the liquid from the rehydrated wakame seaweed and add it to a medium bowl. 
5. Squeeze out the liquid from the cucumber slices. Add them to the bowl with the wakame.
6. Add ½ Tbsp toasted white sesame seeds and pour the dressing on top.
7. Toss to combine everything together. Serve in individual bowls or a large serving bowl.