Sunomono — Japanese Cucumber Salad
Sunomono is a classic Japanese cucumber salad with a delicate sweet-and-sour dressing made from rice vinegar and sesame seeds. Light, refreshing, and ready in 30 minutes, it makes a perfect starter or side dish alongside any Asian-inspired meal.
🛒 Ingredients
5 servings
- 1 Japanese cucumber (or thin-skinned cucumber)
- 1 tablespoon sea salt or Himalayan salt
- 3 tablespoons rice vinegar
- 2 tablespoons unrefined sugar (cane or raw sugar)
- 2 tablespoons white and/or black sesame seeds
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Directions
- 1
Rinse the cucumber thoroughly under cold water and pat it dry with a clean kitchen towel.
- 2
Using a mandoline or sharp knife, slice the cucumber into very thin, almost translucent rounds.
- 3
Place the slices in a bowl, sprinkle with salt, and toss well to coat evenly.
- 4
Let rest for 15 minutes — the salt will draw out excess moisture and soften the cucumber.
- 5
Transfer the slices to a colander set over a bowl and drain for 15 minutes.
- 6
Meanwhile, toast the sesame seeds in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
- 7
In a small saucepan, combine the rice vinegar and sugar. Heat gently over low heat, stirring until the sugar fully dissolves. Do not boil.
- 8
Remove from heat and allow the dressing to cool slightly.
- 9
Rinse the cucumber slices briefly under cold water to remove excess salt, then gently squeeze out remaining liquid.
- 10
Pour the dressing over the cucumber, toss to combine, and garnish with toasted sesame seeds. Serve chilled.
💡 Chef's Tip
For an extra crunch, refrigerate the sunomono for 10 minutes before serving. A few slices of pickled ginger or a dash of soy sauce add a lovely umami depth.
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Same category — Salads
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