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A refreshing Japanese cucumber salad, known as Sunomono, in a bowl.

Classic Japanese Cucumber Salad (Sunomono)

This refreshing Japanese cucumber salad, known as Sunomono, features thinly sliced cucumbers tossed in a sweet and tangy rice vinegar dressing. It's a perfect light side dish or appetizer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 30 kcal

Equipment

  • Mandoline (or sharp knife/vegetable peeler)
  • Mixing Bowls
  • Whisk
  • Paper Towels

Ingredients
  

Main Ingredients

  • 1 large English cucumber or 3-4 small
  • A pinch sea salt
  • 2 tablespoons rice vinegar Unseasoned
  • 1 tablespoon granulated sugar
  • 1 teaspoon soy sauce

Optional Garnishes

  • toasted sesame seeds
  • chili flakes pinch of
  • wakame seaweed rehydrated

Instructions
 

Preparation

  • Wash and thinly slice the cucumbers using a sharp knife, mandoline, or vegetable peeler.
  • Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 10-15 minutes to draw out excess water.
  • Rinse cucumbers under cold water to remove salt, then firmly squeeze and pat dry to remove as much water as possible.
  • In a small bowl, whisk together rice vinegar, granulated sugar, and soy sauce until the sugar dissolves completely.
  • Add the squeezed cucumbers to a clean bowl, pour the dressing over them, and toss gently to coat evenly.
  • (Optional) Chill the salad for at least 15-30 minutes before serving to allow flavors to meld and enhance crispness.
  • Just before serving, garnish with toasted sesame seeds, rehydrated wakame, or chili flakes.

Notes

For an extra layer of flavor and texture, rehydrated wakame seaweed makes an excellent addition. Adjust sweetness and tanginess of the dressing to your personal preference.