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Sunomono Salad

Yield: 4 servings | Prep Time: 5 minutes

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.

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