Japanese Pickled Cucumber
This light and refreshing Japanese Pickled Cucumber is the perfect accompaniment to rice and your favorite Japanese dish. It also makes a great addition to a poke bowl!
Ingredients
- Kosher salt for sprinkling
- 1 large English cucumber or seedless cucumber very thinly sliced; if you are using cucumbers on the small side, then use 2 cucumbers for this recipe
- ½ cup seasoned rice vinegar or rice vinegar
- 1 ts sugar
- ½ ts salt
- 1 ts sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 1 green onion sliced
Instructions
- Very thinly slice the cucumber(s)
- Sprinkle salt on the thin slices of English cucumber. Leave these in a colander to drain for approximately 20 -30 minutes
- Rinse the cucumber slices with water and drain. Gently squeeze out excess water and pat dry with a paper towel.
- Place the cucumber in a bowl, and add the rice vinegar, sugar, sesame oil, salt, and soy sauce. Mix well.
- Best to cover and leave to marinate in your refrigerator for a few hours so the flavors can meld. However, you can eat after marinating for 30 minutes if you just can't wait. :-)
- When ready to serve, sprinkle with sesame seeds and garnish with green onions.
Notes
This quick and easy pickle does taste better after marinating overnight however you can serve after marinating for 30 minutes if you just can't wait!!!
If you are watching your salt, you can reduce the amount of soy sauce and salt (for the marinade) called for in the recipe.
Serve this delicious pickle with rice, and alongside your favorite Japanese dish, or add to a poke bowl. Enjoy!
Nutrition
Calories: 39kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 724mgPotassium: 36mgFiber: 1gSugar: 2gVitamin A: 40IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
