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Japanese Cucumber Salad {Sunomono}

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Sunomono, a traditional Japanese cucumber salad, is light, refreshing, and full of vibrant flavors. With crispy cucumbers, tangy rice vinegar, and a touch of sesame oil, this salad makes the perfect side dish for any Japanese meal. Quick to prepare and healthy, Sunomono is a delightful addition to sushi, ramen, or grilled meats. This simple recipe is versatile, customizable, and can be made ahead of time for convenience.

Ingredients

2 Japanese or English cucumbers

3 tablespoons rice wine vinegar

1 teaspoon sugar

1 teaspoon soy sauce

1/4 teaspoon salt

1 teaspoon toasted sesame seeds (optional)

1 teaspoon sesame oil (optional)

Thinly sliced seaweed (wakame or nori) for garnish (optional)a

Instructions

  • Wash the cucumbers thoroughly. You can peel them, but leaving the skin on adds color and texture.

  • Slice the cucumbers thinly using a mandoline slicer or knife, or julienne them for a different look. You can also use a spiralizer.

  • Place the cucumber slices in a medium bowl and sprinkle with salt. Toss to coat and let rest for 10-15 minutes to draw out moisture.

  • Drain excess water by gently squeezing or blotting with a paper towel.

  • Add rice vinegar, sugar, and soy sauce. Stir until the sugar dissolves. Add sesame oil if using, and toss everything together.

  • Optional: Sprinkle toasted sesame seeds over the salad.

  • For a traditional touch, garnish with thinly sliced seaweed like wakame or nori.

  • Marinate the salad in the refrigerator for at least 15-20 minutes before serving.

Notes

  • You can add chili flakes or pepper for a spicy version.

  • Sweeten the salad by increasing sugar or adding honey.

  • Use different seaweed varieties like kombu for varied flavor.

Find it online: https://bitezly.com/japanese-cucumber-salad-sunomono/