This Japanese cucumber salad is the right bit of tangy and sweet goodness. So simple and quick to make once you start eating this you won’t be able to stop.
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I love cucumbers. I’ve always loved them. Raw, pickled, dipped in Ranch. Anyway I can get them. One of the many reasons I love going to eat sushi is you get that tiny bowl of cucumber salad before your sushi is served. If you haven’t been to a sushi bar that offers the cucumber salad you are missing out.
I’ve been eating sushi for as long as I can remember. Three years old, actually. So that’s a lot of years of sushi bar time. I have noticed with the pop up of sushi restaurants everywhere now, a lot of these places don’t offer the mini appetizer of cucumber salad anymore. Boo!
This is a simple recipe to make. Only bad part is waiting for it to marinated so you can dig in. But it is worth it in the end.
To make this recipe even quicker use a food processor. The slicer blade cuts these cucumbers up in a matter of seconds. I just love my food processor. I have the Cuisinart 14-Cup Food Processor If you don’t have one slicing the cucumbers by hands does the same job.
I used both regular and black sesame seeds in this recipe. I personally don’t think they taste any different than each other. So it doesn’t matter which you use or both like I did. The black sesame seeds just make it look a little prettier in my option.
As you can see in the picture my soy sauce is the low sodium kind. I am not one to be a low sodium soy sauce person. I LOVE salt. I just love this brand and they didn’t offer it in anything other than low sodium. You get what you can get though.
You want to put the cucumbers in a shallow dish so that you can get as many cucumbers as you can covered with the marinade. I like to stir the cucumbers around about every 20 minutes while marinating in the refrigerator. This just ensures that every slice of cucumber gets a chance to marinate in the liquid.
Also I like a strong flavor, which is why I leave mine to marinate for 2 hours before serving. You can leave it to marinate for a shorter time for more of a crunchy texture
And that’s it folks. I literally have to stop myself from eating the whole bowl, it’s that good. Give the recipe a try. You won’t be disappointed.
Japanese cucumber salad
- 2 cucumbers sliced thin
- 2 TBSP sesame seeds regular or black or both
- 1/2 cups rice vinegar
- 1 TSP soy sauce
- 2 TSP sugar
- 1/4 TSP salt
- Slice cucumbers in food processor or by hand in thin slices
- Mix together all other ingredients
- Lay cucumbers flat in a shallow pan and pour mixture over top
- Stir around the cucumbers in the mixture and cover and refrigerate
- Refrigerate for 2 hours stirring every 30 minutes