Japanese Cucumber Salad

Not many North Americans can claim that sushi sustained them while on a meager student budget (Japanese top ramen is more iconic student fare.) When I was studying graphic design in the mid-90s in Vancouver, Canada, the city was blessed with an abundance of affordable sushi; Unlike other Canadian cities dotted with donut shops, Vancouver is so flush with fish that you can count on at least one sushi bar at every corner. Needless to say, I also adopted a great affection for "sunomono" style salads made with rice vinegar. This dish is an excellent version, certain to please a crowd at summer picnics and potlucks. And, unlike ubiquitous mayonnaise-based potato or macaroni salad, this one only gets better over time. I like to make it in the morning after breakfast--By the time we arrive for an afternoon gathering, the salad's flavor is at its peak.

¼ cup seasoned rice vinegar
1 tablespoon sugar
1 large cucumber
½ small red onion thinly sliced
sea salt
1 teaspoon lemon juice
½ sweet bell pepper diced
1 carrot, julienned (Learn about making julienne cuts in my How-To Guide!)

Combine rice vinegar and sugar in a medium bowl, mix well. Cut cucumber in half lengthwise, scrape out and discard seeds. Cut into thin slices and place in bowl with vinegar mixture. Dice pepper, slice onion and add to vinegar mixture and cucumbers. Salt to taste. Toss salad lightly, and cover and refrigerate up to 8 hours. Julienne carrots for garnish just before serving.
Serves 4.

Food Fact! Japanese rice vinegar is made from fermented rice and is very mild and mellow, ranging in color from pale yellow to colorless. Awasezu or seasoned rice vinegar is made by adding sake, salt and sugar and is typically used for making sushi or sunomono.