Sunomono Japanese Cucumber Salad Recipe kept me cool during my early New York summers, and it tastes crisp, tangy, and lightly sweet. You’ll enjoy it if you want a refreshing side for sushi nights or grilled fish, and it takes about 15 minutes start to finish.
Easy Sunomono Japanese Cucumber Salad Recipe
This Sunomono Japanese Cucumber Salad Recipe balances bright rice vinegar, a touch of sugar, and clean, crunchy cucumbers. You salt the slices to pull out extra water, so the salad stays snappy, not soggy. The dressing stirs together in one bowl with pantry staples, so you can get it on the table fast.
Ingredients You’ll Need
- Japanese cucumbers or Persian cucumbers (2 medium; about 12 oz). English cucumbers work; peel stripes and scoop out seeds for extra crunch.
- Kosher salt (for salting and seasoning).
- Rice vinegar, unseasoned. Shortcut: seasoned rice vinegar works; reduce added sugar and salt to taste.
- Sugar (granulated). Swap with honey, maple, or erythritol for low-carb.
- Soy sauce (1–2 tsp) for depth. Use tamari for gluten-free, or coconut aminos for sweeter, low-sodium vibes.
- Mirin (1 tsp, optional) for gentle sweetness. If you skip it, add a pinch more sugar.
- Dashi powder (a small pinch, optional) for umami. Use kombu dashi for vegan, or omit.
- Toasted sesame seeds.
- Dried wakame seaweed (rehydrate, optional).
- Fresh ginger, cut into fine matchsticks (optional).
- Optional add-ins: cooked shrimp, sliced octopus, or imitation crab (kani).
Equipment
- Mandoline or sharp knife
- Mixing bowls
- Fine-mesh strainer
- Small whisk
- Measuring spoons
- Clean kitchen towel or paper towels
How to Make Sunomono Japanese Cucumber Salad
- Prep: 15 minutes (includes salting)
- Cook: 0 minutes
- Total: 15–20 minutes
- Thinly slice cucumbers into 1/8-inch rounds. Add to a bowl with 1 tsp kosher salt, toss well, and let stand 10 minutes.
- Rinse the slices quickly under cold water, then squeeze firmly by the handful in a towel to remove excess liquid.
- In a separate bowl, whisk rice vinegar, sugar, soy sauce, and mirin (if using) until the sugar dissolves. Add a pinch of dashi powder if you want extra savoriness.
- If using wakame, soak it in cold water for 5 minutes, then drain well.
- Add cucumbers to the dressing with sesame seeds (and wakame or ginger, if using). Toss to coat, then chill 5–10 minutes for peak flavor.
- Taste and adjust: add a pinch of sugar for softness, a splash of vinegar for more zing, or a few drops of soy sauce for depth. Serve cold.
Expert tips & Mistakes to Avoid
- Slice thin for crunch and quick seasoning; a mandoline keeps slices even.
- Salt, rinse, and squeeze well; excess water waters down the dressing.
- Use unseasoned rice vinegar for full control; if you use seasoned, cut back on sugar and salt.
- Don’t oversalt at the start; soy sauce adds extra sodium later.
- Toast sesame seeds for nutty aroma; 1–2 minutes in a dry pan does the trick.
- Chill briefly after tossing; the flavor brightens and the texture firms up.
- Don’t soak cucumbers in the dressing for hours; they can turn limp.
- Add protein at serving time; seafood tastes great but can over-marinate if you leave it too long.
Variations & Substitutions
- Gluten-free: swap soy sauce with tamari or use coconut aminos.
- Vegan: use kombu dashi or omit dashi powder; the salad already fits plant-based.
- Low-carb: replace sugar with erythritol or allulose; start with less and adjust.
- Spicy kick: add shichimi togarashi, chili oil, or thin Fresno slices.
- Crunch boost: toss in radish, thin onion, or toasted nori strips.
- Hearty add-ins: cooked shrimp, sliced octopus, kani, or glass noodles (harusame).
How to Serve Sunomono Japanese Cucumber Salad
Serve it as a cool side with sushi, teriyaki chicken, grilled salmon, or yakitori. Spoon it over rice bowls as a tangy palate cleanser, or tuck it into a bento. I also enjoy it with poke or as a fresh counterpoint to rich ramen.
Make-Ahead and Storage
For best crunch, keep cucumbers and dressing separate up to 24 hours, then toss right before serving. Once dressed, store leftovers in the fridge for 1–2 days; the flavor stays bright, but the slices will soften a bit. Skip the freezer, and serve chilled—this salad doesn’t need reheating.
Nutrition Information
Calories: about 55 per 1-cup serving (without optional add-ins). Mostly carbs from a small amount of sugar; minimal fat and a touch of protein. Sodium varies with salt level and soy sauce.
Sunomono Japanese Cucumber Salad
Ingredients
Instructions
- Thinly slice the Japanese cucumbers using a mandoline or sharp knife.
- Sprinkle salt over the sliced cucumbers, toss gently, and let sit for 5–10 minutes to draw out excess water.
- Squeeze the cucumbers to remove the released moisture and discard the liquid.
- Soak wakame in water for 5 minutes to rehydrate (if using), then drain and squeeze out excess water.
- In a small bowl, whisk together rice vinegar, sugar, and soy sauce until sugar dissolves.
- Combine the cucumbers, wakame (if using), and dressing in a mixing bowl. Toss gently to combine.
- Sprinkle with toasted sesame seeds and serve chilled.