Sunomono (Japanese Cucumber Salad)

This refreshing Japanese cucumber salad is perfect for anyone who loves light, crisp flavors that wake up your taste buds! Whether you’re serving it alongside sushi night or just want a healthy snack, this sunomono brings that perfect sweet and tangy balance that makes you feel amazing.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 4 people (about 1 cup each).

Nutrition Profile: Mediterranean Diet, Low-Carb, Diabetes-Friendly, Dairy-Free, Healthy Pregnancy, Low-Sodium, Low-Fat, Heart-Healthy, Vegan, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 46 Calories, 2g Fat, 4g Carbs, 1g Protein.

Ingredients You’ll Need

Cucumbers: You’ll need 2 medium cucumbers or 1 large English cucumber. I love using English cucumbers because they have fewer seeds and that crisp, mild flavor that’s just perfect for this dish.

Rice vinegar: A quarter cup of rice vinegar gives this salad its signature tangy taste. Rice vinegar is gentler than regular white vinegar, so it won’t overpower the delicate cucumber flavor.

Sugar: Just 1 teaspoon of sugar balances out the tartness beautifully. It’s amazing how this tiny bit makes everything taste so much brighter!

Salt: A quarter teaspoon of salt helps draw out the cucumber’s natural flavors and gives the whole salad more depth.

Sesame seeds: 2 tablespoons of toasted sesame seeds add the most wonderful nutty crunch. You can buy them already toasted or toast your own in a dry pan for about 2-3 minutes.

How to Make Sunomono (Japanese Cucumber Salad)

Step 1: Peel your cucumbers in strips to create pretty alternating green stripes. Cut them in half lengthwise and use a spoon to scrape out all the seeds. Then slice them super thin using a sharp knife or vegetable peeler.

Step 2: Place the cucumber slices between two layers of paper towels. Gently squeeze to remove excess moisture – this keeps your salad from getting watery!

Step 3: In a medium bowl, whisk together the rice vinegar, sugar, and salt until everything dissolves completely. Add your prepared cucumbers and toasted sesame seeds, then toss everything together until well coated.

Step 4: Serve immediately while the cucumbers are still crisp and fresh. This salad tastes best right after you make it!

Easy and Quick Sunomono Version

Want to make this even faster? Skip the fancy striped peeling and just peel the cucumbers completely! You can also use pre-sliced cucumbers from the store if you’re in a real hurry. The taste will be just as amazing, and you’ll save yourself about 5 minutes of prep time.

Serving Ideas

This sunomono is perfect as a side dish with teriyaki chicken, grilled salmon, or any Asian-inspired meal. It also makes a wonderful light appetizer before dinner or a refreshing snack on hot summer days. Try serving it with some steamed rice and miso soup for a complete Japanese-style meal!

Storage

This salad is best eaten fresh, but you can store leftovers in the refrigerator for up to 24 hours. Keep it covered tightly in a container. The cucumbers will release more water over time, so give it a quick stir before serving again.

Substitutions

No rice vinegar? You can use white wine vinegar or even apple cider vinegar instead. If you don’t have sesame seeds, try chopped peanuts or sunflower seeds for that nice crunch. You can also swap the regular sugar for honey or maple syrup – just use a little less since they’re sweeter!

Pro Tips

• Get them extra thin: The thinner you slice your cucumbers, the better they’ll absorb that yummy dressing.
• Salt trick: If you have extra time, sprinkle the sliced cucumbers with a bit more salt and let them sit for 10 minutes before squeezing out moisture.
• Toast your own: Toasting sesame seeds in a dry pan for 2-3 minutes makes them taste so much nuttier and more delicious.
• Chill everything: Use cold ingredients for an extra refreshing salad that’s perfect on warm days.

FAQs

What is the difference between Japanese cucumbers and other cucumbers?

Japanese cucumbers are long like English cucumbers, but they’re often more slender with smoother, thinner skin. They have a mild, sweet flavor and very few seeds. They’re super crisp and refreshing, and you’ll often see them used in sushi and rice bowls too!

What is Sunomono exactly?

In Japan, sunomono generally refers to a “vinegared dish.” It’s often a salad made with different ingredients, but cucumbers are definitely the most popular. It’s typically served as a side dish or appetizer – basically a refreshing and light salad with a sweet, tangy dressing that makes everything taste amazing!

Can I eat the cucumber seeds?

You bet! The seeds are totally nutritious too. If you don’t want to waste them, try adding them to a smoothie or pureeing them with salad dressing. No need to throw away those healthy little gems!

I hope you love this simple and refreshing sunomono as much as I do! It’s one of those recipes that proves the best dishes don’t need tons of ingredients. Let me know how yours turns out – I’d love to hear if you tried any fun variations!