Japanese-Style Pickled Cucumber (Sunomono) Recipe

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Brief

Prep 10 mins

Additional: 40 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Japanese-Style Pickled Cucumber (Sunomono) Recipe

Ingredients

1 pound Persian cucumbers

thinly sliced

1 teaspoon salt

⅔ cup rice vinegar

¼ cup white sugar

1 teaspoon soy sauce

1 teaspoon sesame oil

2 tablespoons sesame seeds

Side Dish

Directions

Step 1

Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices about 10 minutes. Squeeze excess juice from cucumbers and drain.

Step 2

Whisk rice vinegar white sugar soy sauce and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Nutritional Information

Japanese-Style Pickled Cucumber (Sunomono) Recipe

Servings Per Recipe:8

Calories: 51.2

% Daily Value *

Protein: 0.8g 2%

Carbohydrates: 8.9g 3%

Dietary Fiber: 0.6g 2%

Sugars: 7.2g

Fat: 1.8g 3%

Saturated Fat: 0.3g 1%

Vitamin A Iu: 59.8IU 1%

Niacin Equivalents: 0.4mg 3%

Vitamin C: 1.6mg 3%

Folate: 6.2mcg 2%

Calcium: 31.4mg 3%

Iron: 0.5mg 3%

Magnesium: 15.6mg 6%

Potassium: 95.6mg 3%

Sodium: 329.4mg 13%

Calories From Fat: 16

*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.