Imagine a burst of oceanic freshness dancing on your palate – that's exactly what awaits you with this incredible Ebi Sunomono Shrimp Salad! 🍤 Straight from the heart of Japanese cuisine, this light and tangy dish is about to transform your dining experience from ordinary to extraordinary. In just 20 minutes, you'll create a restaurant-quality appetizer that looks stunning, tastes incredible, and will have your guests begging for the recipe. Get ready to unlock the secrets of a perfect Japanese-style seafood salad that's as simple as it is delicious!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 200g cooked shrimp
- 1 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- Sesame seeds for garnish
Instructions
- Begin by preparing all your ingredients. Ensure the cooked shrimp are thawed if they were frozen, and pat them dry with a paper towel. Thinly slice the cucumber using a sharp knife or a mandoline for even slices.
- In a small bowl, combine the rice vinegar, sugar, and soy sauce. Whisk the mixture until the sugar is fully dissolved. This will create a tangy dressing for your salad.
- In a mixing bowl, add the sliced cucumber and cooked shrimp. Pour the dressing over the shrimp and cucumber, ensuring everything is well coated. Gently toss the ingredients together to combine without breaking the shrimp.
- Let the salad marinate for about 5 minutes at room temperature to allow the flavors to meld. This step enhances the taste of the salad.
- Before serving, give the salad another gentle toss. Transfer the Ebi Sunomono to serving bowls or plates.
- Finally, sprinkle sesame seeds over the top for garnish. This adds a nice crunch and enhances the visual appeal of the dish.
- Your Ebi Sunomono Shrimp Salad is now ready to be enjoyed! Serve it chilled or at room temperature as a refreshing appetizer or side dish.
Tips
- Choose high-quality, fresh shrimp for the best flavor and texture.
- Use a mandoline slicer for cucumber to get uniform, paper-thin slices.
- Let the salad marinate briefly to allow flavors to fully develop.
- For extra flavor, toast the sesame seeds lightly before garnishing.
- Serve chilled for maximum refreshment, especially on warm days.
- If possible, use Japanese rice vinegar for authentic taste.
- Don't overdress the salad – you want a light, bright coating, not a soggy mix.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 6g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 110mg
