Sunomono Salad

This salad is simple to make and so refreshing. Pair it with rice and teriyaki beef or chicken for a whole meal.

3 baby cucumbers
¼ tsp soy sauce
2¼ tsp salt
¾ tsp sesame seeds
¾ tbsp sugar
2¼ tbsp rice vinegar

Slice the cucumbers thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl. Sprinkle with salt and toss well to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.

Rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. In a bowl, mix together rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers to marinate for at least one hour. Keep refrigerated and sprinkle with sesame seeds just before serving.