Name: Sunomono (Japanese Cucumber Salad)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium cucumbers, or 1 large English cucumber; 0.25 cup rice vinegar; 1 teaspoon sugar; 0.25 teaspoon salt; 2 tablespoons sesame seeds, toasted (see Tip)

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

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