There’s something so utterly refreshing about a bowl of bright, delicate Japanese cucumber salad, and this Sunomono Salad Recipe is one of those dishes that always delights me—every single time! Crisp, cool cucumbers are transformed into a perfectly sweet-tart, sesame-kissed side that’s as beautiful as it is irresistible. It’s my go-to for family meals, sushi nights, or honestly, any time I crave a crunchy, tangy pick-me-up.
Why You’ll Love This Recipe
- Ultra-Refreshing: Each bite is brilliantly crisp, cool, and lightly tangy—it’s the ultimate palate cleanser for warm days or rich meals.
- Ridiculously Easy: With just a handful of ingredients and minimal prep, this Sunomono Salad Recipe comes together quickly, even on your busiest weeknights.
- Versatile Sidekick: Whether paired with sushi, grilled meats, or a veggie spread, it complements almost any main course without overpowering.
- Make-Ahead Friendly: It only gets better as it marinates, making it ideal for meal prep or entertaining.
Ingredients You’ll Need
The magic of Sunomono Salad Recipe is truly in its simplicity. Every ingredient plays a starring role—crisp cucumbers for crunch, a tangy-sweet dressing for zing, and a sprinkle of sesame to tie it all together in pure harmony.
- Japanese or Persian cucumbers (3 crunchy ones): These are essential for their thin skins, delicate seeds, and exceptional crunch; if you can’t find them, English cucumbers work in a pinch.
- Salt (2 tsp): Not just for flavor—this draws out excess moisture, guaranteeing cucumbers stay extra crisp and not soggy.
- Rice vinegar (2.25 tbsp): The backbone of the dressing, giving it that lightly tart flavor signature to sunomono.
- Sugar (0.75 tbsp): Balances the vinegar’s tang and enhances the natural sweetness of fresh cucumbers.
- Salt (0.2 tsp): A small pinch in the dressing further deepens the flavor.
- Soy sauce (0.2 tsp): Just a touch adds gentle umami depth—don’t skip it!
- Sesame seeds (0.75 tsp): For a nutty crunch and a pop of color right before serving, they take the salad from simple to sublime.
Variations
This Sunomono Salad Recipe is a brilliant blank canvas for all sorts of delicious, creative twists. Don’t be shy—play with flavors and textures to make it uniquely yours, whether you crave more protein or want to go totally plant-based!
- Add Seafood: Toss in a handful of cooked shrimp, crab, or even octopus for an elegant Japanese restaurant touch.
- Go Vegan: Sprinkle in some thin-sliced radish, carrots, or wakame seaweed for a boost of color and nutrients, without any animal products.
- Sweeten it Up: Swap part of the sugar for honey, or add thin orange or yuzu zest for a citrusy pop.
- Spicy Kick: Drizzle a few drops of chili oil or scatter sliced fresh chilies for a spicy-sunomono experience!
How to Make Sunomono Salad Recipe
Step 1: Prep and Slice Cucumbers
Wash your Japanese or Persian cucumbers well and pat them dry. Using a sharp knife or (ideally!) a mandolin slicer, slice the cucumbers into paper-thin rounds. The thinner, the better—they’ll soak up the tangy dressing and stay ultra-crisp!
Step 2: Salt and Drain
Transfer the sliced cucumbers to a mixing bowl. Sprinkle with 2 teaspoons of salt and gently toss with your hands to ensure every slice is coated. Let them sit for about 10 minutes—the salt will draw out excess water, leaving you with extra crunchy slices.
Step 3: Rinse and Squeeze
After 10 minutes, rinse the salted cucumbers thoroughly under cold water to wash away the excess salt. Place the rinsed slices in a clean kitchen towel or a few paper towels and gently, but firmly, squeeze to remove as much water as possible. Don’t be afraid to give them a good squeeze—they’re stronger than they look!
Step 4: Mix the Dressing
In a small bowl, combine rice vinegar, sugar, a pinch of salt, and soy sauce. Whisk until the sugar and salt dissolve completely. Taste and tweak the seasoning to your liking—this is where your signature touch comes in!
Step 5: Toss, Marinate, and Serve
Pour the dressing over the squeezed cucumbers. Give everything a gentle, thorough toss to make sure each slice is nicely coated. Cover and marinate in the fridge for at least 1 hour (or overnight for max flavor). Just before serving, sprinkle sesame seeds on top and enjoy this Sunomono Salad Recipe icy cold!
Pro Tips for Making Sunomono Salad Recipe
- Mandolin Magic: For even, whisper-thin cucumber slices, a mandolin slicer does wonders—your salad goes from homemade to restaurant-level in seconds.
- Squeeze with Confidence: Really press those cucumbers dry after rinsing; the more water you remove, the more flavor the cucumbers will absorb (and the less watery your salad will be).
- Overnight Flavor: Give your Sunomono Salad Recipe a long chill if you can—it’s surprisingly delicious the next day, when the flavors develop even deeper.
- Toasted Sesame Seeds: Briefly toasting your sesame seeds in a dry pan will make their aroma and flavor pop—a tiny extra step with big rewards!
How to Serve Sunomono Salad Recipe
Garnishes
The classic finish is a shower of toasted sesame seeds for nutty crunch, but you can also add thinly sliced green onions, a sprinkle of dried seaweed flakes (aonori), or a pinch of chili threads for color and a hint of heat.
Side Dishes
This Sunomono Salad Recipe shines alongside sushi, sashimi, or grilled salmon; it’s equally at home as a cooling counterpoint to spicy stir-fries, tempura, or even roasted chicken. It pairs especially well with steamed white rice and a bowl of miso soup for a light, satisfying meal!
Creative Ways to Present
Serve your Sunomono in tiny glass bowls, or use a tall shot glass for a fun appetizer. You can even layer it in a sushi roll or scoop a little onto lettuce cups for party-ready bites. A sprinkle of edible flower petals really makes the colors pop!
Make Ahead and Storage
Storing Leftovers
Store any leftover Sunomono Salad Recipe in an airtight container in the refrigerator; it will keep beautifully for up to 2 days. The flavors only get better as the cucumbers marinate, but they’re at their crispest within the first 24 hours.
Freezing
Freezing isn’t recommended for this delicate salad—the cucumbers become limp and watery after thawing. Enjoy it fresh, right from the fridge, for the best crunch and flavor!
Reheating
No reheating needed! Sunomono Salad Recipe is at its most delicious served cold, straight from the fridge. If it’s been sitting for a day, give it a quick toss before serving and add a fresh sprinkle of sesame seeds.
FAQs
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Can I use regular cucumbers for this Sunomono Salad Recipe?
Yes! While Japanese and Persian cucumbers give the best crunch and delicate skin, you can absolutely use regular cucumbers—just peel them first and scoop out any large seeds for the most tender texture.
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Is Sunomono Salad gluten-free?
This salad can easily be made gluten-free by using tamari or a gluten-free soy sauce in place of regular soy sauce; the rest of the ingredients are naturally gluten-free.
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How far in advance can I make Sunomono Salad Recipe?
You can prepare it up to 1 day ahead! Just keep it refrigerated in an airtight container and add the sesame seeds just before serving for the best texture.
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What if I don’t have rice vinegar?
Apple cider vinegar or white wine vinegar makes a decent substitute, but rice vinegar really gives the most authentic tang. If substituting, start with a little less and adjust to taste—some vinegars are much stronger than rice vinegar!
Final Thoughts
If you’re looking for a light and joyful way to add some brightness to your table, give this Sunomono Salad Recipe a try. It’s quick to prepare, gorgeously fresh, and guaranteed to spark smiles at your next meal. Grab some cucumbers and let’s make something delicious together!
Print
Sunomono Salad Recipe
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Mixing, Marinating
- Cuisine: Japanese
- Diet: Vegetarian
Description
Enjoy the refreshing flavors of this Sunomono Salad, a traditional Japanese cucumber salad that is light, tangy, and perfect for a quick side dish.
Ingredients
Cucumbers:
- 3 crunchy Japanese or Persian cucumbers
- 2 tsp salt
Dressing:
- 2.25 tbsp (31.5 g) rice vinegar
- .75 tbsp (10 g) sugar
- .2 tsp (.65 g) salt
- .2 tsp (1.05 g) soy sauce
- 0.75 tsp (2.2 g) sesame seeds
Instructions
- Slice Cucumbers: Thinly slice the cucumbers and transfer to a bowl.
- Rinse Cucumbers: Rinse thoroughly to remove salt, then drain and squeeze out excess moisture.
- Mix Dressing: Combine rice vinegar, sugar, salt, and soy sauce until dissolved.
- Marinate: Add dressing to cucumbers and marinate for at least 1 hour.
- Serve: Sprinkle with sesame seeds before serving.
Sprinkle with salt, toss, and let sit for 10 minutes.
Notes
- Adjustments made for accuracy and reduced waste.
- Prep: 5 minutes
- Salting: 10 minutes
- Total: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 82 kcal
- Sugar: 5g
- Sodium: 2336mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
