Name: Japanese Cucumber Salad {Sunomono} Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 medium-sized Japanese or English cucumbers; 2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; ½ teaspoon salt; ½ teaspoon toasted sesame seeds (optional); ¼ teaspoon sesame oil (optional); Thinly sliced seaweed such as wakame or nori for garnish (optional)

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Introduction

Japanese Cucumber Salad, known as Sunomono, is a light and refreshing dish perfect for warm days or as a palate cleanser. Its crisp cucumbers paired with a tangy, sweet dressing make it an easy and healthy side to complement any meal.

A close-up of light green cucumber slices with dark green edges, thinly cut and layered loosely together, held between two light brown wooden chopsticks. Small brown sesame seeds are scattered on the cucumbers, adding texture. The background is a soft white marbled texture, slightly blurred to keep focus on the fresh cucumbers and chopsticks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium-sized Japanese or English cucumbers
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon soy sauce
½ teaspoon salt
½ teaspoon toasted sesame seeds (optional)
¼ teaspoon sesame oil (optional)
Thinly sliced seaweed such as wakame or nori for garnish (optional)

Instructions

Step 1: Wash the cucumbers thoroughly. You may peel them if you prefer, but leaving the skin on adds nice texture and color.
Step 2: Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler for even slices. You can also cut them into julienne strips or use a spiralizer for a different look.
Step 3: Place the cucumber slices in a medium bowl and sprinkle with salt. Toss well to coat evenly and let sit for 10-15 minutes to draw out excess moisture.
Step 4: After resting, drain any excess water by gently squeezing the cucumbers or patting them dry with paper towels.
Step 5: Add rice wine vinegar, sugar, and soy sauce to the cucumbers. Stir until the sugar dissolves. If desired, add sesame oil for extra flavor and toss to combine thoroughly.
Step 6: Sprinkle toasted sesame seeds over the salad and garnish with thinly sliced seaweed such as wakame or nori if using.
Step 7: Refrigerate the salad for at least 15-20 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

Use a mandoline slicer for uniformly thin cucumber slices that absorb the dressing better.
For a spicier twist, add a pinch of crushed red pepper flakes or a few drops of chili oil.
Substitute rice wine vinegar with white wine vinegar or apple cider vinegar in a pinch.
Garnish with chopped fresh herbs like cilantro or mint for a fresh note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best eaten fresh but may be gently stirred and served cold the next day. Avoid storing for too long as cucumbers can become soggy and lose their crunch.

How to Serve

A white bowl filled with many thin slices of cucumber, pale green with dark green edges, layered loosely and topped with small black and light brown sesame seeds scattered on top. A pair of light wooden chopsticks held by a woman's hand is lifting a few curled slices of cucumber from the bowl. In the softly blurred background, a white bowl with whole green cucumbers and orange carrots can be seen, all placed on a white marbled surface. The overall look is fresh and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Japanese or English cucumbers?

Yes, you can use regular cucumbers, but they have thicker skins and more seeds, which might affect the texture. Peeling and seeding them before slicing can help.

Is it necessary to let the cucumbers rest with salt?

Yes, salting the cucumbers draws out excess water, preventing the salad from becoming watery and helping the flavors concentrate.