Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds of dried seaweed or toasted sesame seeds.
2 small cucumbers, peeled, seeded and diced (2 cups)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon crushed red chile flakes
In a bowl, toss the cucumbers with the rice wine vinegar and sugar. Add salt to taste. Marinate the salad for at least 20 minutes. Taste again, adjust the salt and sugar, if necessary and serve.