Sunomono

🔥 Prep

• Wash and dry the 1 pcs cucumber, then trim ends.
• Slice the cucumber thinly (about 2‑mm rounds) using a sharp knife or mandoline.
• Place the sliced cucumber in a bowl, sprinkle with 0.5 tsp salt, toss, and let sit for 5 minutes to draw out moisture.
• After 5 minutes, gently squeeze the cucumber slices to remove excess liquid and pat dry with a paper towel.
• Measure out 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame seeds into a small container.

🔥 Cook

• 1. In a small bowl, whisk together the 2 tbsp rice vinegar and 1 tsp sugar over room temperature until the sugar dissolves, about 30 seconds.
• 2. Add the drained cucumber slices to the dressing and toss to coat evenly, letting it marinate for 2 minutes at room temperature.
• 3. Sprinkle the 1 tsp sesame seeds over the salad and give a final toss, then let sit for another 1 minute before serving.

🔥 Serve

• Transfer the sunomono to a shallow serving plate or small bowls.
• Garnish with an extra pinch of sesame seeds if desired.
• Serve chilled or at room temperature as a refreshing side dish alongside grilled fish, rice, or bento boxes.