This Japanese Cucumber Salad, also known as Sunomono, is crisp, refreshing, and ready in minutes. A simple sweet-tangy dressing turns thin-sliced cucumbers into the perfect light side dish.
A Quick Sunomono Recipe You Can Serve with Any Meal
I love making this Japanese cucumber salad because it's a quick Japanese side dish that adds a crisp, refreshing bite to the plate. The thin cucumber slices stay crunchy thanks to a simple salting step, and the rice vinegar cucumber salad dressing gives the perfect sweet-tangy balance. It's a classic Sunomono recipe that tastes just like what you'd enjoy at a Japanese restaurant.
I often serve this cucumber salad for sushi or alongside teriyaki, grilled chicken, or salmon because it keeps the meal feeling light and fresh. With just a few ingredients and almost no prep, it's a simple dish that always makes dinner feel more complete.
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Why You'll Love This Recipe
- It's so Quick To Make: Sometimes you just want something fresh without spending forever in the kitchen, and this comes together in no time.
- It Uses Just a Few Simple Ingredients: You probably have everything you need already, and somehow it still tastes special.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- English Cucumber: I always use an English cucumber because the skin is tender and the seeds are small, which keeps the salad crisp without peeling or seeding anything.
- Salt: Just a small sprinkle of salt helps draw out moisture from the cucumber. I like this step because it keeps every slice crunchy and prevents the dressing from turning watery.
- Rice Vinegar, Sugar & Soy Sauce: This simple combination creates that classic sweet-tangy Japanese flavor. I whisk them together until the sugar dissolves so the dressing is smooth and balanced in every bite.
- Toasted Sesame Seeds: I love giving the sesame seeds a quick toast, it makes them warm, fragrant, and adds a little nutty crunch on top.
How to Make Japanese Cucumber Salad
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Slice and Salt: Thinly slice the cucumber and toss with salt in a bowl, and let it sit for 10 minutes.
2. Make the Dressing: Whisk rice vinegar, sugar, and soy sauce until smooth.
3. Drain and Squeeze: Drain and gently squeeze out excess moisture.
4. Combine and Finish: Toss the cucumber with the dressing, sprinkle with sesame seeds, and chill for 10-15 minutes before serving.
Variations
- Add Wakame Seaweed: I love tossing in a handful of rehydrated wakame for a little extra texture and a hint of ocean flavor.
- Make it Spicy: A tiny pinch of red pepper flakes gives a gentle heat that's really nice with the cool cucumbers.
- Top with Shrimp: Lightly cooked shrimp turns this simple salad into a beautiful light meal or a fancy starter.
- Try Different Vinegars: If I'm out of rice vinegar, I sometimes use apple cider vinegar for a slightly fruitier twist; it's still delicious!
What to Serve with Japanese Cucumber Salad
I love serving this Sunomono with sushi nights at home, teriyaki chicken, or even a simple steamed rice bowl. It brings a cooling contrast to rich dishes like katsu chicken or grilled meats and makes every plate feel fresh and balanced.
My Tips for Recipe Success
Taste the Dressing First: I always taste the dressing before tossing it with the cucumbers. Some days I prefer a little more sweetness or a touch extra soy sauce, depending on what I'm serving it with.
Use the Right Bowl: I like mixing Sunomono in a glass or ceramic bowl because acidic dressings can sometimes pick up a slight metallic taste from metal bowls.
Storage: If I have leftovers, I keep the cucumbers and sesame seeds separate and refrigerate them in airtight containers. They stay crisper this way, and I can toss everything together just before serving again.
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Recipe
Japanese Cucumber Salad (Sunomono)
Ingredients
- 1 English Cucumbers - About 12.50 ounces (350 g) thinly sliced
- ¼ teaspoon Salt
Dressing:
- 3 tablespoon Rice Vinegar
- 1 tablespoon Sugar
- ¼ teaspoon Soy Sauce
- 1 teaspoon Sesame Seeds - Toasted
Instructions
- Drain any liquid released and gently squeeze the cucumbers to remove a bit more moisture.
- In a separate bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar fully dissolves.
- Pour the Sunomono dressing over the cucumbers and toss gently to coat. Add the toasted sesame seeds and toss lightly once more. Chill 10-15 minutes so the cucumbers stay crisp and the sweet-tangy flavors develop fully.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Isa says
Love how fresh and light this Japanese cucumber salad looks! Can’t wait to try it with some grilled chicken.