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Sunomono Cucumber Salad
Yield: 4 Portions
Ingredients	Amounts
Japanese cucumber, medium	1 ea.
Shrimp, small, cooked	¼ cup
Rice vinegar	2 - 3 Tbsp.
Ginger, fresh, grated	½ tsp.
Granulated sugar	1 Tbsp.
Salt	½ tsp.
Method
Slice cucumber thinly. Combine vinegar, ginger, sugar and salt. Stir until sugar and salt are dissolved. Mix cucumber and shrimp with vinegar mixture. Chill for about 1 hour and serve. Source: Adapted from www.alohajoe.com