Photo: Anna Pelzer
Sunomono (Japanese Cucumber and Seafood Salad)
6 ingredients
20 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
247
Calories
26g
Protein
14g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large English cucumber, peeled and thinly sliced
- 1 teaspoon salt
- 1 (8 ounce) package imitation crab sticks, halved
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes