Shrimp Sunomono Salad Recipe

Name: Shrimp Sunomono Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Rice Vinegar; 2 Tablespoons Cooking Sake Or Mirin; 1 dash Soy Sauce; 1 dash Roasted Sesame Oil; 1 Tablespoon Agave Syrup Or Honey; 1/2 cups Warm Water; 1/2 whole Carrot, Sliced Very Thin; 1/2 whole English Cucumber, Sliced Very Thin; 2 slices Lemon (very Thin), Cut In Half; 1 cup Cooked Baby Shrimp, Rinsed And Patted Dry; 1 cup Softened Rice Vermicelli Noodles (prepared According To Package Directions)

Servings: persons

1 cup Rice Vinegar
2 Tablespoons Cooking Sake Or Mirin
1 dash Soy Sauce
1 dash Roasted Sesame Oil
1 Tablespoon Agave Syrup Or Honey
1/2 cups Warm Water
1/2 whole Carrot, Sliced Very Thin
1/2 whole English Cucumber, Sliced Very Thin
2 slices Lemon (very Thin), Cut In Half
1 cup Cooked Baby Shrimp, Rinsed And Patted Dry
1 cup Softened Rice Vermicelli Noodles (prepared According To Package Directions)

1
1.
2
In a small bowl, whisk together the first six ingredients (rice vinegar, sake or mirin, soy sauce, sesame oil, agave or honey, water) and let stand while you slice the vegetables.
3
2.
4
Place carrot and cucumber slices in the marinade and leave for 5-10 minutes, then remove the veggies and set aside, reserving the marinade.
5
3.
6
Use small soup bowls to assemble the sunomono.
7
Place 1/2 cup softened rice noodles in the bottom of each bowl.
8
Pour some marinade in until it just reaches the top (approximately 1/2 cup).
9
4.
10
Arrange carrots, cucumber and shrimp on top of the noodle/su mix.
11
Garnish with lemon slices.
12
Serve immediately, or refrigerate until ready to serve (no more than a couple of hours).
13
Makes a great appetizer, a light lunch or a complement to a sushi dinner.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Rice Vinegar, 2 Tablespoons Cooking Sake Or Mirin, 1 dash Soy Sauce, 1 dash Roasted Sesame Oil, and more.

Yes, Shrimp Sunomono Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Sunomono Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions