My very first sushi experience was 4 years ago on a first date. And it was terrible. Partly because I’m vegetarian and all I could eat there was over-salted edamame, and partly because of the subpar dinner companion stuffing his face with eel. After that evening, I decided I hated sushi. Then I met Berney.
A couple months after we started dating, he convinced me to eat at his favorite sushi place. He’s vegetarian too, so I figured there must be at least a few veg-friendly things I could tolerate on their menu. After THAT evening, I decided I loved sushi. So much, in fact, that I made Berney take me there once a week for months. I even created my own unique vegan roll, ordered it each time, and eventually they started preparing a “Melissa Roll” as soon as we would walk through their door. And after 8 months of ordering Melissa Rolls, our favorite sushi place decided to put the Melissa Roll on their official menu (with a slightly cuter name for marketing sake)…
That was a pretty proud day of mine. One of my life goals was to get a menu item named after me. DONE.
While I do love the sushi rolls themselves, I have an equal love for the little side dishes served along with them. I could probably eat pickled ginger as a meal by itself. Not even kidding.
Today we’re focusing on a different side dish though – cucumber sunomono, or more commonly known as cucumber salad. It’s healthy, light, and refreshing, not to mention super easy to make at home! You could use this recipe for a homemade sushi night, or if you’re not feeling that ambitious, I’ve also found that it’s great just with various lettuce salads or all on its own! To me, it kind of acts like a palate cleanser. …Or it could totally be a complete meal if you pair it with the pickled ginger…
I’ve got plans to make this cucumber sunomono again this weekend for a date-night-in with Berney. And I’ll probably make it again next week because for some reason it’s kinda addicting. And because the name is pretty fun to say too. Sunomono.
- 2 large cucumbers
- 1 teaspoon salt
- 1/3 cup rice vinegar
- 1/4 teaspoon low sodium soy sauce
- 1 teaspoon sugar
- Slice cucumbers in half lengthwise. Scoop out all the seeds using a spoon, and then cut the cucumbers into thin slices.
- In a medium bowl, toss the cucumbers with the salt. Let sit for 5-10 minutes, then pour the cucumbers out onto paper towels and press to soak up the liquid. Wipe any excess liquid or salt out the bowl and place the cucumbers back inside.
- In a small bowl, stir together the rice vinegar, soy sauce and sugar until the sugar has dissolved. Pour vinegar mixture over the cucumbers and toss gently with a spoon to coat thoroughly.
- Cover bowl tightly with plastic wrap (optional: add an additional layer of aluminum foil to help prevent the vinegar odor from escaping) and place in fridge for at least 1 hour, or overnight, allowing the flavors to marinate into the cucumbers before serving.
- Cucumber salad can be covered and stored in the fridge for 3-4 days.
- (per 1/4 recipe)
- Calories: 28
- Fat: 0g
- Protein: 1g
- Carbohydrates: 7g
- Fiber: 1g