Cucumber Sunomono

🔥 Prep

• Slice the 2 cucumbers thinly (about 2 mm thick) and sprinkle with 0.5 tsp salt, letting them sit for 5 minutes to draw out moisture.
• Rinse the cucumber slices briefly under cold water, then pat dry with paper towels.
• Measure out 3 tbsp rice vinegar and 1 tbsp sugar.

🔥 Cook

• 1. In a bowl, combine the measured rice vinegar and sugar, stirring until the sugar dissolves (about 30 seconds at room temperature).
• 2. Add the prepared cucumber slices to the vinegar‑sugar mixture and toss to coat evenly (1 minute).
• 3. Let the salad marinate for 5 minutes at room temperature to allow flavors to meld.
• 4. Give the salad a final toss before serving.

🔥 Serve

• Transfer the cucumber sunomono to a serving plate or small bowls.
• Garnish with a sprinkle of sesame seeds or a few thin slices of red chili if desired.
• Serve chilled or at room temperature as a refreshing side dish alongside grilled fish, rice, or sushi.