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by Liza Agbanlog 22 Comments
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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.
Ebi Sunomono, which translates to “shrimp vinegar salad,” showcases the delicate flavors of fresh shrimp, crisp cucumbers, and a zesty vinegar dressing. The combination of these ingredients creates a harmonious balance of textures and tastes that will leave you craving for more.
With its vibrant colors and refreshing flavors, Ebi Sunomono is an instant crowd-pleaser. The succulent shrimp, crisp cucumbers, and tangy dressing create a delightful combination that will leave your taste buds dancing with joy. This dish is not only delicious but also incredibly healthy, making it a fantastic choice for those seeking a light and nutritious option.
INGREDIENTS:
- Bean thread vermicelli – also known as cellophane noodles or glass noodles. It adds a pleasant chewy and springy texture to the dish. Its ability to absorb flavors and provide a satisfying bite makes it a key ingredient in this refreshing Japanese salad.
- Cooked small shrimp – bring a burst of flavor, protein, texture, and visual appeal to this dish. They are an integral component that elevates the dish and contributes to its overall appeal and enjoyment.
- English cucumber – adds a refreshing crunch, balances flavors, enhances the visual presentation, and contributes to the overall nutritional profile of this dish. It’s an essential ingredient that brings both taste and aesthetic appeal to this delightful Japanese salad.
- Lemon – adds a zesty and refreshing element to the dish, balancing flavors, enhancing aroma, and adding visual appeal. It’s a versatile ingredient that brings a touch of brightness and citrusy goodness to this delicious Japanese salad.
- Dressing: rice vinegar, sugar and soy sauce – adds a tangy, savory, and well-balanced flavor to this dish. It acts as a seasoning, marinade, and moisture controller, enhancing the taste and overall enjoyment of this refreshing salad.
HOW TO MAKE EBI SUNOMONO:
To make ebi sunomono, start by cutting half of an English cucumber into thin slices. Sprinkle the slices with 1 teaspoon of salt and let them sit for 5 minutes. Rinse the cucumbers to remove the salt and drain them.
In a pot, bring 6 cups of water to a boil. Turn off the heat and add 150 g of bean thread vermicelli noodles. Let the noodles soak in the hot water for about 5 minutes until they become soft. Rinse the noodles under cold running water and drain them completely. Roughly cut the noodles into 2-inch pieces using scissors and set them aside.
In a medium bowl, combine 1/3 cup of rice vinegar, 4 teaspoons of sugar, and 2 teaspoons of soy sauce. Stir until the sugar is fully dissolved. Add the drained vermicelli noodles to the bowl and toss them in the dressing. Cover the bowl and chill the mixture in the refrigerator for at least one hour.
When you’re ready to serve, divide the cold vermicelli noodles into 5 serving bowls. Top each bowl with 100 g of cooked small shrimp, the cucumber slices, and thinly sliced lemon.
TIPS:
- Use Fresh Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. Fresh cucumbers and cooked shrimp will contribute to a delicious ebi sunomono.
- Properly Slice the Cucumber: Slice the cucumber thinly and uniformly to ensure even marination and a pleasant texture. You can use a mandoline or a sharp knife for precise and consistent slices.
- Salt the Cucumber: Sprinkling salt on the cucumber slices and letting them sit for a few minutes draws out the excess moisture and enhances the texture.
- Soak Vermicelli Noodles Correctly: Follow the instruction to soak the vermicelli noodles properly. Over-soaking can result in mushy noodles, while under-soaking may leave them too firm. Be mindful of the recommended soaking time and adjust accordingly.
- Chill for Optimal Flavor: Allow the noodle mixture to chill in the refrigerator for at least one hour, or as specified in the recipe. Chilling allows the flavors to meld together and the ingredients to absorb the dressing, resulting in a more flavorful and refreshing dish.
- Serve Chilled: Ebi sunomono is best enjoyed when served cold. Ensure that the dish is well-chilled before serving, as the cold temperature adds to its refreshing nature.
- Customize to Taste: Feel free to adjust the dressing ingredients according to your personal preference. You can experiment with the balance of vinegar, sugar, and soy sauce to achieve a flavor profile that suits your taste buds.
Ebi Sunomono (Japanese Shrimp Salad)
Liza Agbanlog
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.
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Prep Time 1 hour hr 5 minutes mins
Cook Time 5 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Side Dish
Cuisine Japanese
Servings 5 servings
Calories 154 kcal
Ingredients
- 150 g bean thread vermicelli Lungkow brand
- 100 g cooked small shrimp
- ½ English cucumber peeled
- 1/3 cup rice vinegar
- 4 teaspoons sugar
- 2 teaspoons soy sauce
- 1 lemon halved and sliced thinly
Instructions
Cut the cucumbers into thin slices. Sprinkle them with 1 teaspoon of salt and set them aside for 5 minutes. Rinse the cucumbers to remove the salt and drain them. Set aside.
In a pot, bring 6 cups of water to a boil. Turn off the heat and add the noodles. Let them soak until they are soft, about 5 minutes. Rinse the noodles in cold running water and drain them completely. Use scissors to roughly cut the noodles into 2-inch pieces. Set aside.
In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles and toss them. Cover the bowl and chill the mixture for at least one hour. (Note: The noodles may stick together if chilled for too long)
To serve, divide cold vermicelli into 5 serving bowls. Top each bowl with shrimp, cucumber and lemon.
Notes
Notes
For extra dressing (1 serving): mix 1 tablespoon rice vinegar, 2 tablespoons water and 1 teaspoon sugar
Nutrition
Calories: 154kcalCarbohydrates: 31gProtein: 6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 32mgSodium: 214mgPotassium: 141mgFiber: 1gSugar: 4gVitamin A: 36IUVitamin C: 12mgCalcium: 30mgIron: 1mg
Keyword noodles, refreshing, salad, shrimp, summer, vermicelli, vinegar
Tried this recipe?Let us know how it was!
Nutrition Facts
Ebi Sunomono (Japanese Shrimp Salad)
Amount Per Serving
Calories 154 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 32mg11%
Sodium 214mg9%
Potassium 141mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 36IU1%
Vitamin C 12mg15%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
This was delicious, just like at the restaurant I’d get it from. Followed the instructions exactly and it tasted perfect. Highly recommend, will be making more very soon.
Reply
Lisa
Thank you so much for sharing this! I love this, one of my favorites!
Reply
Liza A
You’re welcome Lisa! It is a favorite of mine too 🙂
Reply
sunomono guy
Do you put your salad in water before eating it , the picture looks like a soup , and I’ve always eaten it in a bowl like a soup with water
Reply
Liza A
In the picture I added extra dressing, which is why it looks like a soup. The dressing is made of:
1 tbsp rice vinegar
2 tbsp water
1 tsp sugarReply
Anonymous
The recipe and directions say soy but no water. All the comments say water. I already added 1 tsp of soy and it’s all brown. ????
Reply
Liza Agbanlog
Yes, you are right, there’s no water in the recipe and directions. If you look at the notes section, there’s a recipe for extra dressing which includes water. As for the rice vinegar-sugar-soy sauce mixture being brown, that’s okay, it will turn less brown when you mix it with the noodles. Hope these help!
Reply
Nathan
Can regular vermicelli be used? does it have to be lungkow brand?
Reply
Liza A
Hi Nathan,
Yes, you can use regular vermicelli. Thanks for stopping by:)Reply
Natalie
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!
Reply
Liza A
Hi Natalie,
Glad you love it and thanks for taking the time to write! Take care 🙂Reply
holly
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.
Reply
Liza
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 🙂Reply
Chantalle
My son is obsessed with this dish and it’s much more economical to make it at home. Great recipe!
Reply
Liza
Thanks 🙂
Reply
La Rissa
Soooo happy I learned how to make this!! Sooo yummy my fave appitizer!
Reply
Liza
Hi La Rissa,
It is my fave appetizer too 🙂Reply
Lilly
Me too!
Reply
Great looking noodle soup and it looks very healthy too.
Reply
Liza
Thanks Jo! 😀
Reply
This looks great! I love noodle and shrimp recipes
Reply
Liza
Thanks !
Reply
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