Ebi Sunomono (Japanese Shrimp Salad)

Ebi Sunomono is a Japanese dish consisting of shrimps (ebi) and thinly sliced cucumbers marinated in rice vinegar (su) for several hours.  It has a sweet tangy taste and very refreshing.  This dish is very versatile; you can omit the shrimp if you are not a fan of seafood.  Even just the marinated noodles are good enough for me.

Our family always orders ebi  sunomono  every time we dine at a Japanese restaurant.  For us, eating it is a good way to end a full and satisfying meal.

4.0 from 1 reviews

Ebi Sunomono (Japanese Shrimp Salad)
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 servings
Ingredients
  • 150g bean thread vermicelli (Lungkow brand)
  • 100 g cooked small shrimp
  • ½ English cucumber, peeled
  • ⅓ cup rice vinegar
  • 4 teaspoons sugar
  • 2 teaspoons soy sauce
  • 1 lemon, halved and sliced thinly
Instructions
  1. Cut the cucumbers into thin slices. Sprinkle with 1 teaspoon of salt. Set aside for 5 minutes.
  2. Rinse to remove salt, and drain.
  3. Cook the noodles in boiling water until just tender (around 5 minutes). Rinse in cold water and drain.
  4. In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles, toss, cover and chill for one hour. (The noodles stick together if it has been chilled for too long)
  5. To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy!
Notes
For extra dressing (1 serving): mix 1 tablespoon rice vinegar, 2 tablespoon water and 1 teaspoon sugar

 

 

 

Comments

  1. holly says

    This looked so delicious, I attempted to make it but mine came out a little to vinegary and I wasn’t sure if I did it correctly cause I didn’t have much liquid. could anyone help ?! I would love to try it again.

    • Liza says

      Hi Holly,
      The marinated noodles, if chilled in the refrigerator (especially for a long time) will normally absorb most of the liquid. So what I would do is to put just enough noodles ( 1 serving or 2, depends how much you want) in a bowl and make extra dressing ( 1 tbsp rice vinegar, 2 tbsp water and 1 tsp sugar). You may adjust the proportion according to your taste. So if you don’t want it too vinegary, then add more water and sugar. Put the extra marinated noodles back in the refrigerator and you can have more later (for snack or any time you crave for it). That’s how we do it at my house. Hope this helps :)

  2. Natalie says

    Loved this simple recipe! I added in one thinly sliced lemon to the soaking part cause I like it a little lemony. I also only put it into the fridge for about twenty minutes and it came out perfect for me!

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