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Chilled Japanese Sunomono Shrimp Salad

Sunomono is a beloved Japanese salad showcasing the cuisine’s affinity for clean, balanced flavors. The term 'sunomono' refers broadly to vinegar-based dishes that refresh the palate. In this version, the crunch of salted English cucumber meets the briny softness of wakame seaweed and the succulence of gently poached shrimp. Cherry tomatoes add a burst of sweetness and color, while a sweet-sour dressing of rice vinegar, mirin, and sesame oil delivers umami and complexity. Traditionally served cold, this dish is an emblem of summer menus in Japan and is often enjoyed as an accompaniment in kaiseki dining or alongside grilled fish and steamed rice. With its bright, tangy profile, this salad offers a light, protein-rich beginning to any Japanese-inspired meal. Serve it elegantly chilled, garnished with sesame seeds for a nutty finish.

Light Lunch | Starter | Japanese | Dairy-Free | Pescatarian | Seafood Salad | Knife | Mandoline | Mixing Bowl | Saucepan | Cucumber | Shrimp | Tomato | Wakame | Boiling | Poaching | Tossing | Whisking | Summer | Warm Weather | Make-Ahead
Time to complete

Prep

20min

Cook

5min

Wait

1h 10min

Total

1h 35min

Ingredients (Makes 4 servings)

Dressing

  • ¾ cup (180 ml) rice vinegar
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) mirin
  • 3 tablespoons (36 g) granulated sugar
  • 1 teaspoon (5 ml) soy sauce
  • 1 tablespoon (15 ml) toasted sesame oil

Shrimp & Wakame

  • 6 cups (1.4 L) water
  • 2 tablespoons (17 g) kosher salt
  • 1 pound (450 g) extra-large (26/30 count) raw shrimp, peeled and deveined
  • 3 tablespoons (9 g) dehydrated cut wakame seaweed

Ingredients

  • 1 English cucumber
  • 1 teaspoon (2 g) kosher salt
  • 12 cherry tomatoes (120–140 g), halved

For Serving/Garnishing

  • 1 tablespoon (9 g) toasted sesame seeds
Nutrition Information (per 100g)
  • Calories: 95
  • Fat: 2.6
  • Protein: 10.8
  • Carbohydrates: 8.9
  • Fiber: 1.3
Directions

Prepare the Dressing

  • 1. In a medium saucepan, whisk together rice vinegar, water, mirin, sugar, and soy sauce. Bring to a boil over medium heat, stirring occasionally. Remove from heat immediately and transfer to a heatproof container. Chill in the refrigerator for at least 1 hour. Once cold, whisk in the toasted sesame oil.

Cook the Shrimp

  • 2. In a medium saucepan, bring 6 cups (1.4 L) of water and 2 tablespoons (17 g) kosher salt to a boil. Fill a large bowl with ice water to create an ice bath. Add shrimp to the boiling water and cook just until opaque, about 1 minute. Transfer shrimp to the ice bath using a slotted spoon. Chill for 5 minutes. Reserve the hot cooking water for rehydrating wakame.

Rehydrate the Wakame

  • 3. Add dehydrated wakame to the reserved hot water and let sit until softened, about 10 minutes. Rinse thoroughly in cold water and drain. Repeat rinsing and draining three times. Squeeze out any remaining moisture and set aside.

Prepare the Cucumber

  • 4. Halve the cucumber lengthwise and scrape out seeds using a teaspoon. Slice into ⅛-inch (3 mm) thick half-moons using a knife or mandoline. Place in a bowl, sprinkle with 1 teaspoon (2 g) salt, and toss to combine. Let sit for 10 minutes. Rinse in cold water, drain well, and press between paper towels to remove excess moisture. Chill until ready to assemble.

Assemble and Serve

  • 5. In a shallow serving bowl or platter, gently combine cucumber slices, wakame, and halved cherry tomatoes. Arrange chilled shrimp on top. Drizzle evenly with the dressing and garnish with toasted sesame seeds. Serve immediately while cold.
Cookix's Secrets

Flavor Enhancements

  • Add thinly sliced radish, yuzu zest, or a dash of shichimi togarashi for added brightness and heat.

Ingredient Prep

  • For best texture, slice the cucumber as evenly as possible using a mandoline.

Make Ahead

  • The dressing can be made up to 3 days in advance and stored refrigerated in an airtight container.

Protein Alternatives

  • Swap shrimp with seared scallops, poached chicken, or cubed tofu for dietary preferences or variety.

Seafood Quality

  • Use fresh, sustainably sourced shrimp and avoid overcooking to preserve their tender texture.

Seasonal Adaptation

  • Include seasonal ingredients like fresh edamame or blanched snow peas in spring and summer.

Vegetarian Twist

  • Omit shrimp and increase wakame or add julienned carrots and daikon for extra crunch and color.