Sunomono — Japanese Cucumber Salad

Name: Sunomono — Japanese Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japonaise
Ingredients: 2 Japanese cucumbers, very thinly sliced; 3 tablespoons rice vinegar; 2 tablespoons soy sauce (shoyu); 1 tablespoon sugar; 4 tablespoons water; Toasted sesame seeds, to garnish; Sliced surimi sticks (kani kama)

By Marie Lefebvre · Updated November 1, 2026

Light, refreshing and perfectly balanced between tangy and umami, sunomono is a staple of Japanese cuisine that never fails to impress. Wafer-thin cucumber slices are marinated in a delicate blend of rice vinegar, soy sauce and toasted sesame, making it an elegant and effortless starter. It pairs beautifully with grilled fish, sushi or any Asian-inspired meal.

Prep⏱️ 15 min

Servings👥 4 servings

Difficulty📊 Very Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

4 servings

2 Japanese cucumbers, very thinly sliced
3 tablespoons rice vinegar
2 tablespoons soy sauce (shoyu)
1 tablespoon sugar
4 tablespoons water
Toasted sesame seeds, to garnish
Sliced surimi sticks (kani kama)

🛍️ Recommended tools

🥗Saladier en verreSee on Amazon →🥬Essoreuse à saladeSee on Amazon →🔪Mandoline cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Slice the cucumbers paper-thin using a mandoline or a sharp knife. Place in a colander, sprinkle with a pinch of salt and let drain for 10 minutes to draw out excess moisture.
2
In a bowl, whisk together the rice vinegar, soy sauce, sugar and water until the sugar fully dissolves. Taste and adjust the sweet-to-sour balance as desired.
3
Gently rinse the cucumbers and squeeze out any remaining liquid with your hands. Add them to the dressing along with the surimi slices and toss to coat.
4
Cover and refrigerate for at least 1 hour. Serve chilled in individual bowls, topped with a generous sprinkle of toasted sesame seeds.

💡 Chef's Tip

A mandoline set to 1–2 mm delivers the crispiest texture. Swap surimi for cooked shrimp or skip it entirely for a vegan version. Use tamari instead of soy sauce for a gluten-free option.