Sunomono Vinegar Salad with Shrimp
A refreshing Japanese vinegar salad with tender shrimp, crisp cucumber, and a delicate sweet-sour dressing. Light, elegant, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 142
- Protein
- 20g
Ingredients
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Open the appInstructions
Step 1
Rehydrate wakame by soaking in cold water for 5 minutes.
Step 2
Drain rehydrated wakame and squeeze gently to remove excess water.
Step 3
Slice cucumber thinly into rounds using a mandoline or knife.
Step 4
Sprinkle salt lightly on cucumber slices and let sit 2 minutes.
Step 5
Squeeze cucumber gently to remove accumulated liquid.
Step 6
Bring a pot of water to a boil over medium-high heat.
Step 7
Add shrimp to boiling water and cook until pink throughout.
Step 8
Transfer shrimp to a bowl filled with ice water to stop cooking.
Step 9
Drain shrimp and pat dry with paper towels.
Step 10
Whisk rice vinegar, sugar, soy sauce, and dashi in a small bowl.
Step 11
Divide cucumber and wakame between two shallow bowls.
Step 12
Arrange shrimp on top of vegetables in each bowl.
Step 13
Pour dressing over salad, dividing evenly between bowls.
Step 14
Sprinkle sesame seeds over each bowl and serve immediately.
Tools you’ll need
- Small bowl for soaking wakame
- Mandoline or sharp knife
- Medium pot
- Slotted spoon
- Ice bath bowl
- Paper towels
- Small mixing bowl for dressing
- Whisk
- Two shallow serving bowls
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