Japanese Cucumber Salad (Sunomono)

Servings: 4

Author: Chef Connie

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Japanese Cucumber Salad (Sunomono)

Here's a classic Japanese Cucumber Salad recipe, also known as Sunomono (酢の物)—a refreshing, slightly sweet, tangy side dish that's perfect with sushi, rice dishes, or grilled meats.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

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Ingredients

• 2 Japanese cucumbers (or 1 large English cucumber)
• 1/2 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce (optional, for a savory touch)
• 1 teaspoon sesame seeds (toasted)
• Optional garnish: wakame seaweed (rehydrated), sliced scallions, or shredded crab sticks

Instructions

1. Slice the Cucumbers:
2. Thinly slice cucumbers (use a mandoline for ultra-thin slices).
3. Place them in a bowl and sprinkle with salt.
4. Let sit for 10 minutes to draw out excess water.
5. After 10 minutes, gently squeeze out the water from the cucumbers using your hands or a clean kitchen towel.
6. Make the Dressing:
7. In a small bowl, whisk together the rice vinegar, sugar, and soy sauce (if using) until the sugar is dissolved.
8. Combine:
9. Add the squeezed cucumbers to the dressing and toss well to coat.
10. Let marinate in the fridge for at least 10–15 minutes for best flavor.
11. Garnish and Serve:
12. Sprinkle with toasted sesame seeds before serving.
13. Add optional garnishes like rehydrated wakame or crab sticks if desired.

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Cool, Crisp & Refreshing: Japanese Cucumber Salad (Sunomono) Recipe

Looking for a light and refreshing side dish to balance your meal? This Japanese cucumber salad, also known as sunomono, is the perfect answer. Made with thinly sliced cucumbers tossed in a sweet and tangy rice vinegar dressing, this simple yet flavorful salad is a staple in Japanese cuisine—and for good reason. It’s crisp, cooling, and comes together in minutes.

Whether you’re serving sushi, grilled salmon, or teriyaki chicken, this easy Japanese cucumber salad adds a bright, palate-cleansing element to the table. The dressing, made from rice vinegar, sugar, and soy sauce, delivers a delicate umami flavor that enhances the natural sweetness of the cucumbers. Topped with toasted sesame seeds and optional wakame seaweed or crab, this dish feels elegant without any fuss.

What’s great about this sunomono recipe is its versatility. It’s low in calories, naturally vegan, and can be made ahead for busy weeknight dinners or Japanese-inspired dinner parties. You can use Japanese, Persian, or English cucumbers for the best crunch and minimal seeds.

So if you're searching for a quick, healthy, and authentic Japanese side dish, give this cucumber salad a try. It might just become your go-to recipe for summer picnics, bento boxes, or sushi nights at home.