Description
A quick, refreshing Japanese Cucumber Salad (Sunomono) ready in just 10 minutes. Crisp cucumber slices are lightly salted, drained, and tossed in a tangy-sweet dressing of rice vinegar, sugar, soy sauce, and sesame seeds. Perfect as a light side dish for grilled meats, rice, or miso soup.
Ingredients
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1 large Japanese cucumber (or 1 medium English cucumber or 3–4 Persian cucumbers), about 250 g / 8.8 oz
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1 tsp sea salt (5 g / 0.18 oz)
For the Sunomono Dressing:
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2 tbsp rice wine vinegar (30 ml / 1 fl oz)
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1 tbsp sugar (13 g / 0.46 oz)
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1 tsp soy sauce (5 ml / 0.17 fl oz)
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1 tsp toasted sesame seeds (3 g / 0.1 oz)
Instructions
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Slice cucumber into thin rounds (2–3 mm) using a mandoline or sharp knife. Place in a bowl.
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Sprinkle sea salt, toss gently, and let rest for 3–6 minutes to draw out moisture.
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Squeeze cucumbers gently to remove excess water. Rinse lightly if too salty.
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In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame seeds until sugar dissolves.
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Add cucumbers to the dressing, tossing gently to coat.
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Serve immediately for crisp texture, or chill for 10–15 minutes for a cold salad.
Notes
No mandoline? Use a sharp knife, slicing as thinly as possible.
For more sesame aroma, toast seeds slightly longer.
Add thinly sliced scallions or a pinch of red pepper flakes for variation.
For make-ahead, store cucumbers and dressing separately until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese