Sunomono Salad - Nakano Rice Vinegar
toggle nav
Sunomono Salad

Sunomono Salad

Yield: 4 servings | Prep Time: 5 minutes | Cook Time:

Ingredients

  • 1 Tbsp. NAKANO® Organic Natural Rice Vinegar
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. reduced sodium soy sauce
  • 2 cups English cucumbers, sliced
  • ¾ cup wakame seaweed, rehydrated
  • 31/35 ct. large shrimp, cooked, peeled, sliced lengthwise
  • 4 oz. lump crabmeat, divided
  • 1 tsp. sesame seeds

Directions

  1. In a medium bowl, combine the NAKANO® Organic Natural Rice Vinegar, sugar, and soy sauce. Whisk until the sugar is dissolved.
  2. Add the cucumber, seaweed, shrimp, and 2 oz. of the crabmeat to the vinegar mixture. Mix well and then transfer to serving dish.
  3. Top with the remaining 2 oz. of crabmeat and sesame seeds.

SIMILAR RECIPES

Edamame Hummus    

Edamame Hummus
See Recipe

Pork Loin and Shrimp Ramen    

Pork Loin and Shrimp Ramen
See Recipe

Japanese Chilled Tomato and Tuna Spaghetti    

Japanese Chilled Tomato and Tuna Spaghetti
See Recipe

Click to View All Recipes