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Close-up of Japanese cucumber salad (sunomono) with thin cucumber slices in a light vinegar dressing, sprinkled with sesame seeds, with chopsticks resting on the bowl.

Japanese Cucumber Salad (Sunomono)

This Japanese cucumber salad, also called cucumber sunomono, combines crisp English cucumber with a light sweet-tangy rice vinegar dressing and toasted sesame seeds. It is a refreshing Japanese side dish for sushi, chicken katsu, teriyaki chicken, or rice bowls.
Recipe Developer-Estefania
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Prep Time 15 minutes
Additional time15 minutes
Total Time 30 minutes

Ingredients

  • 1 English cucumber about 12.50 ounces (350 g), thinly sliced
  • ¼ teaspoon salt

For the Dressing

  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • ¼ teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds toasted

Instructions

  • Thinly slice 1 English cucumber, about 12.5 ounces (350 g), with a mandolin or sharp knife, and place it in a bowl. Sprinkle with ¼ tsp salt, toss gently, and leave it for 10 minutes to draw out excess moisture. 
  • Drain the liquid from the cucumber, then gently squeeze the slices with clean hands to remove a little more moisture. Do not squeeze too hard, or the cucumber will lose its crisp texture.
  • In a separate bowl, whisk together 3 tbsp rice vinegar, 1 tbsp granulated sugar, and ¼ tsp soy sauce until the sugar has dissolved. 
  • Add the cucumber to the dressing and toss gently to coat. Sprinkle with 1 tsp toasted sesame seeds, then chill for 15 minutes before serving. 

Notes

Slice the Cucumber Thinly: I use a mandolin when I want neat, even slices, but a sharp knife also works well. Thin slices absorb the dressing more evenly. 
Do not Skip the Salting Step: It draws out excess moisture, keeps the cucumber crisp, and stops the rice vinegar dressing from becoming watery. 
Use Toasted Sesame Seeds: Toasted sesame seeds add a deeper, nuttier flavour. If yours are raw, warm them in a dry skillet for 1–2 minutes, then let them cool before adding them. 
Serve it Chilled: The 15-minute chill gives the cucumber time to take on the sweet-tangy dressing while keeping its fresh crunch. 
Storage: Store leftovers covered in the refrigerator for up to 2 days, although the cucumber is crispest on the day it is made. 

Nutrition

Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 168mg | Potassium: 117mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.3mg
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