Wakame Seaweed and Cucumber Sunomono Salad(Pescatarian)

Wakame Seaweed and Cucumber Sunomono Salad

15-Minute Wakame Salad: Light, Clean, and Full of Ocean Umami

A refreshing Japanese sunomono with crisp cucumber, premium wakame, and delicate shirasu

This 15-minute Wakame Seaweed and Cucumber Sunomono Salad is a light, refreshing Japanese dish packed with clean umami and ocean-grown nutrition. Made with premium Japanese dried wakame, this quick recipe delivers essential minerals along with fucoidan and fucoxanthin to support gut health, immunity, and overall wellness. Crisp cucumber and savory shirasu create a balanced texture and flavor, enhanced by a simple rice vinegar and shiro dashi dressing. Perfect for pescatarian, vegan-adaptable, and plant-forward diets, this traditional Japanese food easily fits into modern fusion cooking. Fresh, simple, and naturally nourishing, it’s an effortless way to enjoy healthy, regenerative seaweed in everyday meals.

Cooking time: 15-20 minutes

Servings: 4 servings

Ingredients:

2 Teaspoons dried Wakame seaweed(4 Grams of dried Wakame seaweed when rehydrated will blossom 10 times in size )

2 Japanese cucumbers

1/4 Teaspoon salt

3 Tablespoons rice vinegar

3 Tablespoons Shiro Dashi

30 grams Shirasu(semi-dried baby sardines)

1 Teaspoon sesame seeds

Instructions:

1.

Hydrate dried Wakame seaweed in water for 10 minutes. Lightly squeeze and drain excess water.

2.

Slice cucumbers as thinly as possible using a sharp knife or slicer. Stir in salt and let sit for 5 minutes and squeeze to drain excess water.

3.

Prepare salad bowl to make the Sunomono salad dressing by blending together rice vinegar and shiro dashi.

4.

Add in the prepared cucumbers and Wakame seaweed and Shirasu to the Sunomono salad dressing and mix well and top the mixture with sesame seeds.

5.

Enjoy!

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