Sunomono

**Sunomono is Vinegar dressing the salad.

Prepare time: 5 minutes
Amount: 2 servings

Ingredients:
1/3 oz dry wakame seaweed
1/2pc English cucumber
2pcs crab stick
4pcs sushi shrimp
4pcs cleaned Hokkigai (surf clam)
4pcs sliced cooked squid or octopus
some sliced lemon
some salt

Ginger-Vinegar Dressing:
7 Tbsps rice vinegar
5 tsps light soy sauce
4 tsps sugar
5 tsps fresh ginger juice (or sushi ginger juice)

Preparing:
1. Place the dry wakame seaweed in the hot water for 5 minutes. Then, place in it the ice-water. When it turns cold, strain the water well.

2. Slice the cucumbers into thin (as thin as possible). Sprinkle some salt on the cucumble while squeezing and mixing the cucumbers. Rinse the cucumber until no salty taste

3. Spread the cucumber and the wakame seaweed into 2 small salad bowl. The cucumber is on the bottom.

4. Cut the crab stick in a half with a 45 degree angle. Arrange the crab stick, shrip, squid and Hokkigai on the wakame seaweed. Granish with lemon slices.

5. Pour the mixed Ginger-Vineger Dressing on the salad. (Sprinkle some roasted sesame seed on top if desired.)

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