Print

Easy Japanese Sunomono Cucumber Salad Recipe for Refreshing Meals

Japanese Sunomono cucumber salad - featured image

A light, refreshing Japanese cucumber salad with a crisp, tangy, and slightly sweet dressing. Perfect as a quick side dish to balance heavier meals.

Ingredients

Scale
  • 2 medium Japanese cucumbers (or English cucumbers with seeds scooped out)
  • 3 tablespoons rice vinegar (preferably Japanese rice vinegar like Marukan)
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • Optional: 1 tablespoon dried wakame seaweed, soaked and drained

Instructions

  1. Wash and dry the cucumbers. Slice them thinly, about 1/8 inch (3 mm) thick. If using English cucumbers, scoop out seeds before slicing.
  2. Place sliced cucumbers in a colander or bowl and sprinkle with 1 teaspoon salt. Toss gently to coat. Let sit for 10 minutes to draw out excess water.
  3. While cucumbers rest, mix 3 tablespoons rice vinegar, 2 teaspoons granulated sugar, and 1 teaspoon sesame oil in a small bowl. Whisk or stir until sugar dissolves fully.
  4. After 10 minutes, rinse cucumbers briefly to remove excess salt, then gently squeeze out extra water with your hands or a clean towel.
  5. Transfer cucumbers to a mixing bowl, pour dressing over, and toss gently to coat every slice. If using wakame, soak it in water for 5 minutes until soft, drain well, and add it to the bowl.
  6. Refrigerate the salad for at least 15 minutes before serving to let flavors meld (optional but recommended).
  7. Just before serving, sprinkle toasted sesame seeds over the top.

Notes

Squeeze cucumbers well after salting to keep the salad crisp. Toast sesame seeds yourself for best flavor. Refrigerate for at least 15 minutes before serving for optimal taste. Consume within 24 hours for best texture.

Nutrition

Keywords: Japanese cucumber salad, sunomono, cucumber salad, rice vinegar salad, sesame cucumber salad, refreshing side dish, vegan salad, gluten-free salad