Sunomono Salad Recipe (Japanese Cucumber Salad) is a light salad featuring quick prep, a crisp texture, and a refreshing vinegar flavor, making it perfect for weeknight meals or simple sides. Thinly sliced cucumbers are gently salted, then tossed in a balanced rice vinegar dressing with sesame seeds for a clean, bright finish.
If you enjoy fresh Asian sides like this, you might also like our Spicy Asian Cucumber Salad or our Crunchy Cucumber Salad with Peanut Dressing.
Sunomono Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- 🧊 Chill: 10 minutes
- 👥 Servings: 6
- 🔥 Cook Method: No-cook
- 🍽️ Cuisine (or General Category): Japanese
- 👩🍳 Pair With: Grilled fish, Salmon Rice Bowl, sushi
- ⭐ Difficulty Level: Easy
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We love how this simple recipe is, and it stays consistent every time. ~Jami
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Why We Love This Recipe
- Light And Refreshing: The rice vinegar dressing gives a clean, crisp flavor that balances heavier meals.
- Quick to Prepare: Minimal ingredients and simple steps make this perfect for busy weeknights. For a Mediterranean version, try our Smashed Cucumber Salad.
- Balanced Flavor: A subtle mix of sweet, salty, and tangy keeps it from feeling overpowering.
- Make-Ahead Friendly: Can be prepped ahead and chilled for easy serving at gatherings.
Key Ingredients
Here's everything you'll need to make this refreshing Japanese cucumber salad.
- Persian Cucumbers: We prefer these for their thin skin and minimal seeds, which give the best texture.
- Rice Vinegar: This is the key ingredient that creates the classic tangy flavor. Use unseasoned rice vinegar.
- Granulated Sugar: Just enough to balance the acidity without making it overly sweet.
- Salt: Draws out the moisture from the cucumbers and seasons the dish evenly.
- Tri-Color Sesame Seeds: Adds subtle nuttiness and a simple visual contrast.
- Wakame (optional): Hydrated seaweed is traditional and adds flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Persian Cucumbers: English cucumbers work well if sliced thinly, and seeds are removed if large.
- Rice Vinegar: Apple cider vinegar can be used in a pinch, but will have a slightly stronger flavor.
- Granulated Sugar: Honey can be used for a softer sweetness.
- Diet: Reduce sugar slightly and balance with extra vinegar.
- Flavor: Add soaked wakame for a more traditional version.
- Presentation: Plate in small bowls or glasses for a clean, elevated look.
How To Make Sunomono Salad Recipe (Japanese Cucumber Salad)
STEP ONE: Prepare the Cucumbers
Thinly slice cucumbers using a mandoline into even rounds.
STEP TWO: Prepare the Salt Step
Place cucumbers in a bowl with salt and let sit for 10 minutes to release moisture.
Lightly squeeze cucumbers or drain to release excess liquid.
STEP THREE: Prepare the Dressing
In another bowl, mix rice vinegar, sugar, and salt until fully dissolved.
Gently squeeze or drain the cucumbers and toss with the dressing. Chill for 10 minutes in the refrigerator.
STEP FOUR: Prepare the Final Dish
Plate the sunomo salad in a shallow bowl and finish with sesame seeds. Serve cold.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Slice cucumbers very thin for proper texture.
✔️ DO Salt and drain to prevent a watery dressing.
❌ DO NOT Overdress or overmix.
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Storage
Store sunomono salad in the refrigerator for 1-2 days. This dish is best served fresh and does not freeze well. Stir before serving if the liquid separates.
Sunomono Salad Recipe FAQs
The dressing is made from rice vinegar, sugar, and salt. This creates a light, tangy, and slightly sweet flavor typical of sunomono salad.
Sunomono salad is a traditional Japanese cucumber salad made with thinly sliced cucumbers dressed in a lightly sweetened rice vinegar mixture. It's often served as a small side dish or palate cleanser. Some variations include wakame seaweed or seafood like shrimp or crab.
Sunomono salad tastes light, tangy, slightly sweet, and very refreshing with a crisp texture.
📖 Recipe
Sunomono Salad Recipe
Equipment
- Mandoline slicer
- Mixing Bowl
- Small bowl for dressing
- Whisk or spoon
- Colander or strainer
Ingredients
- 8 Persian cucumbers (about 800 g)
- ¾-1 teaspoon kosher salt for draining cucumbers (not all will be absorbed)
- ⅓ cup rice vinegar unseasoned
- 2 tablespoons granulated sugar
- ¼ teaspoon fine salt
- ¼ cup rehydrated wakame seaweed (optional)
Garnish
- 2 teaspoons tri-color sesame seeds
Instructions
- Using a mandoline, slice the cucumbers into very thin, even rounds.
- Place cucumbers in a large bowl and sprinkle with one teaspoon of kosher salt. Let sit for 10 minutes to draw out excess moisture.
- Lightly drain or squeeze the cucumbers to remove excess liquid. Keep slices intact and avoid over-pressing.
- In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar is fully dissolved. Add cucumbers to the dressing and toss gently to coat evenly. If using wakame, fold it in at this stage. Cover and chill for 10 minutes.
- Transfer to a serving bowl and sprinkle with sesame seeds just before serving.
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Notes
- Slice cucumbers thin and evenly for proper texture.
- Drain well so the dressing stays balanced.
- Add dressing just before serving for freshness.
- Let it rest briefly so flavors come together.
Jami Powell says
This is a light and refreshing side dish that goes well with any Asian meal.