Japanese Sunomono Salad is a cold dish of rice noodles, thinly sliced raw vegetables and seafood marinated in a vinegar-based dressing. (“Su” means vinegar in Japanese.) The result is a light, refreshing dish, most often served as an appetizer. Sunomono is easy to prepare, as it requires no cooking.
1. In a small bowl, whisk together the first six ingredients (rice vinegar, sake or mirin, soy sauce, sesame oil, agave or honey, water) and let stand while you slice the vegetables.
2. Place carrot and cucumber slices in the marinade and leave for 5-10 minutes, then remove the veggies and set aside, reserving the marinade.
3. Use small soup bowls to assemble the sunomono. Place 1/2 cup softened rice noodles in the bottom of each bowl. Pour some marinade in until it just reaches the top (approximately 1/2 cup).
4. Arrange carrots, cucumber and shrimp on top of the noodle/su mix. Garnish with lemon slices. Serve immediately, or refrigerate until ready to serve (no more than a couple of hours).
Makes a great appetizer, a light lunch or a complement to a sushi dinner.
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I’ve been wanting to try this for awhile now (I even had the noodles in my cupboard). I looked at several recipes but tried this one. I love the subtle mix of flavours so it’s not just vinegar. Yummy! Thank you 
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Christiane M.B. on 3.30.2010
Wow, I love sushi and this sounds GREAT! I can’t wait to try it out.