Sunomono(酢の物 ), Japanese style quick pickled cucumber and kelp salad, a fresh side dish with a touch of saltiness, sweetness and sourness. So simple, healthy and delicious.


  • Half a long cucumber
  • ½ cup dried sugar kelp flakes from Nordic Seafarm
  • 1 tsp flaky sea salt from Maldon
  • 2 tsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp toasted seasame seeds plus extra for serving

Recipe Preparation

Rehydrate dried sugar kelp flakes in water. Set aside.

Mandoline cucumber, rub in sea salt, set aside for 5 minutes to sweat out liquid.

Drain sugar kelp in a colander. Squeeze out excess liquid from cucumber slices. Add cucumber slices and sugar kelp together in a medium bowl. Add all marinades into the bowl, gently mix with cucumber and sugar kelp to combine.

Drizzle chili oil and sprinkle extra toasted sesame seeds before serving.

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