I’m sharing my Sunomono Salad and the simple Japanese Cucumber Salad method behind the rice vinegar, soy sauce and sugar dressing.
I can’t resist a bowl of Sunomono Salad. It grabs attention with razor thin rounds of Japanese cucumbers and a bright splash of rice vinegar that wakes up your mouth.
As someone who frantically tries new salads, this Japanese Cucumber Salad always feels small and sharp in the best way like a secret shortcut to feeling refreshed. It has a clean acid and a whisper of umami that somehow makes every bite addictive.
I keep finding excuses to serve it alone at lunch or alongside a heavier dinner because it resets everything. You might not expect how simple and bold it can be.
Ingredients
- Crunchy, mild and hydrating, low calorie, they’re a good source of fiber.
- Lightly acidic, gives tangy brightness, low calorie, kinda cuts through richness.
- Adds sweetness and body, mostly simple carbs, best used sparingly.
- Salty umami boost, adds sodium and depth, brings savory balance to salad.
- Sweet rice wine, rounded sweetness with acid, optional it makes things richer.
- Seaweed rich in iodine, minerals and some protein, rehydrates into tender bites.
- Nutty crunch, adds healthy fats, small amount boosts flavor and texture.
- Fragrant finishing oil, strong aroma, it’s potent so use a little.
Ingredient Quantities
- 2 small Japanese cucumbers (about 300 g total)
- 1/2 teaspoon salt
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon dried wakame (about 1/4 cup rehydrated)
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon toasted sesame oil (optional)
How to Make this
1. Soak the dried wakame in about 1/4 cup warm water for 5 to 10 minutes until it plumps, drain well, squeeze out excess water and chop if the pieces are big.
2. Wash the cucumbers, trim the ends, and slice them very thinly using a sharp knife or mandoline. Paper thin is best, but if you mess up a bit it’s okay.
3. Put the cucumber slices in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes so they release excess water.
4. After 10 minutes gently squeeze or press the cucumbers in a clean towel or paper towel to remove the liquid, then transfer them to a serving bowl.
5. Make the dressing by whisking together 3 tablespoons rice vinegar and 2 tablespoons granulated sugar until the sugar mostly dissolves, then add 1 tablespoon soy sauce, 1 tablespoon mirin if using, and 1/2 teaspoon toasted sesame oil if you want that nutty note.
6. Taste the dressing and adjust if needed: add a little more sugar if too sharp, or a splash more soy if you want it saltier.
7. Add the rehydrated wakame to the cucumbers, pour the dressing over everything, and toss gently so the slices don’t get mushy.
8. Let the salad chill in the fridge for at least 10 to 15 minutes to let the flavors marry. It’s better cold.
9. Sprinkle 1 teaspoon toasted sesame seeds over the top just before serving and enjoy.
Equipment Needed
1. Small mixing bowl (for soaking the wakame and for tossing cucumbers)
2. Measuring spoons and a 1/4 cup measure (for vinegar, sugar, wakame water etc)
3. Sharp knife or mandoline and a cutting board (to slice the cucumbers paper thin)
4. Fine mesh sieve or small colander (to drain and rinse the wakame)
5. Clean kitchen towel or paper towels (to press out cucumber liquid)
6. Medium bowl for the salad and a pair of salad tongs or mixing spoon (to toss gently)
7. Small bowl and a whisk or fork (to dissolve sugar and mix the dressing)
8. Small dry skillet (optional, if you want to toast sesame seeds quickly)
FAQ
Sunomono (Japanese Cucumber Salad) Recipe Substitutions and Variations
- Japanese cucumbers: use Persian or English cucumbers, or a regular cucumber with the seeds scraped out. They’re a bit different but slice thin and treat the same, you’ll still get that crunch.
- Rice vinegar: apple cider vinegar or white wine vinegar work fine, use slightly less at first (start with 2 1/2 tbsp) and add a pinch of sugar if it tastes too sharp.
- Granulated sugar: honey, agave, or maple syrup can replace it, start with about 1 1/2 tbsp when swapping for 2 tbsp sugar and taste, it’s sweeter and liquid so mix well.
- Dried wakame: substitute with dried arame or hijiki (rehydrate the same way), or if you want no seaweed try thinly sliced blanched spinach for a similar texture.
Pro Tips
1. Press the cucumbers but don’t go all out squeezing them like a sponge. Wrap them in a clean towel and press gently so they lose the excess water but still keep a good crunch, otherwise the salad turns soggy real fast.
2. Save a tablespoon or two of the wakame soaking water and add it to the dressing if you want more umami without just piling on soy sauce. Taste as you go, a little of that liquid goes a long way.
3. Toast the sesame seeds in a dry pan until they smell nutty, just 30 seconds to a minute. Freshly toasted seeds actually change the flavor, they give the salad a nicer pop than store bought ones that sit in a jar.
4. For the thinnest slices use a mandoline or a sharp knife and if you want extra snap put the slices in ice water for a minute then dry them well. Also let the dressed salad chill at least 15 minutes, the flavors calm down and taste better after a short rest.
Sunomono (Japanese Cucumber Salad) Recipe
I’m sharing my Sunomono Salad and the simple Japanese Cucumber Salad method behind the rice vinegar, soy sauce and sugar dressing.
2
servings
122
kcal
Equipment: 1. Small mixing bowl (for soaking the wakame and for tossing cucumbers)
2. Measuring spoons and a 1/4 cup measure (for vinegar, sugar, wakame water etc)
3. Sharp knife or mandoline and a cutting board (to slice the cucumbers paper thin)
4. Fine mesh sieve or small colander (to drain and rinse the wakame)
5. Clean kitchen towel or paper towels (to press out cucumber liquid)
6. Medium bowl for the salad and a pair of salad tongs or mixing spoon (to toss gently)
7. Small bowl and a whisk or fork (to dissolve sugar and mix the dressing)
8. Small dry skillet (optional, if you want to toast sesame seeds quickly)
Ingredients
2 small Japanese cucumbers (about 300 g total)
1/2 teaspoon salt
3 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 tablespoon mirin (optional)
1 tablespoon dried wakame (about 1/4 cup rehydrated)
1 teaspoon toasted sesame seeds
1/2 teaspoon toasted sesame oil (optional)
Directions
- Soak the dried wakame in about 1/4 cup warm water for 5 to 10 minutes until it plumps, drain well, squeeze out excess water and chop if the pieces are big.
- Wash the cucumbers, trim the ends, and slice them very thinly using a sharp knife or mandoline. Paper thin is best, but if you mess up a bit it's okay.
- Put the cucumber slices in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes so they release excess water.
- After 10 minutes gently squeeze or press the cucumbers in a clean towel or paper towel to remove the liquid, then transfer them to a serving bowl.
- Make the dressing by whisking together 3 tablespoons rice vinegar and 2 tablespoons granulated sugar until the sugar mostly dissolves, then add 1 tablespoon soy sauce, 1 tablespoon mirin if using, and 1/2 teaspoon toasted sesame oil if you want that nutty note.
- Taste the dressing and adjust if needed: add a little more sugar if too sharp, or a splash more soy if you want it saltier.
- Add the rehydrated wakame to the cucumbers, pour the dressing over everything, and toss gently so the slices don't get mushy.
- Let the salad chill in the fridge for at least 10 to 15 minutes to let the flavors marry. It’s better cold.
- Sprinkle 1 teaspoon toasted sesame seeds over the top just before serving and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 188g
- Total number of serves: 2
- Calories: 122kcal
- Fat: 1.8g
- Saturated Fat: 0.3g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.8g
- Cholesterol: 0mg
- Sodium: 1128mg
- Potassium: 275mg
- Carbohydrates: 25.5g
- Fiber: 1.5g
- Sugar: 20g
- Protein: 4g
- Vitamin A: 50IU
- Vitamin C: 4.7mg
- Calcium: 39mg
- Iron: 1.1mg
