Go Back

Ebi Sunomono: Japanese Shrimp Salad


  • 150 g bean thread vermicelli
  • 100 g cooked small shrimp
  • 1/2 English cucumber peeled
  • 1/3 cup rice vinegar
  • 4 tsp sugar
  • 2 tsp soya sauce
  • 1 lemon, halved and sliced thinly


  • Cut cucumbers into thin slices. Sprinkle with 1 tsp salt and set aside for 5 minutes.
  • Rinse to remove salt and drain.
  • Cook the noodles in boiling water until just tender. Rinse in cold water and drain.
  • In a medium bowl, combine rice vinegar, sugar and soya sauce. Add the noodles, toss, cover and chill for one hour.
  • To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy.