Recipe courtesy of Hajime Sato

Sea Cucumber Sunomono Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 2 to 4 servings
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1/4 cup hojicha leaves

Kosher salt, to taste

1 sea cucumber, gutted and scrubbed clean, thinly sliced

1/4 cup rehydrated wakame seaweed

1 cucumber, peeled and thinly sliced

3 tablespoons granulated sugar

3 tablespoons seasoned rice wine vinegar

1 to 2 tablespoons sesame oil

White sesame seeds, for garnish


  1. Combine 2 quarts water with the hojicha leaves and kosher salt in a large saucepot. Bring to a boil, and then reduce to a simmer, about 30 minutes. Strain out the tea or remove and discard the tea bags, and then bring the tea back to a rolling boil. Add the sea cucumber slices and cook quickly, just 30 seconds, and then drain and transfer to a bowl. 
  2. Toss the wakame and cucumber with the sea cucumber and a sprinkle of salt. Combine the sugar and rice wine vinegar in a separate bowl, and then pour over the cucumber mixture, tossing to coat. Drizzle with the sesame oil and garnish with a sprinkling of sesame seeds. Plate and serve. 

Cook’s Note

Hojicha leaves are used to make a variation of green tea. You may also use hojicha tea bags if loose leaves are not available.