this is NOT just sliced cucumbers with a dressing.
the first step is to SALT + SQUEEZE the cucumbers. very important to proper sunomono.
Slice all the cucumbers very thinly with a mandolin slicer set to less than 1mm ( use standup slicer ) and transfer to a large mixing bowl.
Sprinkle with kosher SALT and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 15 minutes.
Rinse the cucumbers thoroughly to remove the salt, drain, then SQUEEZE all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!
once cucumbers are squeezed, add 1/4 cup of the sunumono dressing, stir together.
transfer to 2x 1/3 pans
we use the cut ends of the cucumbers that were left over from sushi cucumbers. when prepping for sunomono salad, only slice enough to make 2x 1/3 pans.
SUNOMONO DRESSING
4 cups rice vinegar ( unseasoned ) 2 cup soy sauce
1 cups sugar
3/4 cup kosher salt
mix together over medium/low heat. wisk until combined & sugar is dissolved
makes appx 2 quarts ( 8 cups ) , use deli containers for storage
SERVICE
when serving the sunomono salad, add a touch more dressing on top, sprinkle with white sesame seeds and kizami nori
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