Name: 10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 large Japanese cucumber; 1 teaspoon sea salt; 2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame seeds

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Introduction

Sunomono is a refreshing Japanese cucumber salad that comes together in just 10 minutes. This light, tangy dish is perfect as a side or a palate cleanser, offering a crisp texture with a subtly sweet and savory dressing.

A white bowl is filled with thinly sliced cucumber rounds, stacked in a loose pile showing their bright green skin edges and pale green centers with a shiny, moist texture. The cucumber slices are sprinkled evenly with small black and beige sesame seeds, adding fine detail and contrast. In the blurry background, there is a second white bowl with similar cucumber slices, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large Japanese cucumber
1 teaspoon sea salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame seeds

Instructions

Step 1: Use a mandoline or a very sharp knife to thinly slice the cucumber. Place the slices in a bowl and toss with sea salt. Let it sit for 3 to 6 minutes until the moisture is drawn out.
Step 2: Squeeze the cucumber slices gently to remove excess moisture. Taste and rinse briefly if they are too salty; otherwise, leave them as is.
Step 3: In a separate bowl, whisk together rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves.
Step 4: Toss the cucumbers with the dressing, then serve immediately or chill before serving for a cooler salad.

Tips & Variations

If you can’t find Japanese cucumbers, English cucumbers are a good substitute due to their thin skin and fewer seeds.
Add a small amount of thinly sliced wakame seaweed for a more authentic sunomono experience.
Adjust the sugar and vinegar to suit your taste for a sweeter or tarter dressing.
Lightly toast the sesame seeds just before adding to enhance their nutty flavor.

Storage

Store leftover sunomono in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh or within the first day. Serve chilled or at room temperature after stirring to redistribute the dressing.

How to Serve

A white bowl filled with several layers of thinly sliced cucumber rounds, each slice fresh green with a glossy, wet texture. The cucumber slices are arranged in a loose pile, showing overlapping layers. Scattered on top and throughout the slices are small black and white sesame seeds, adding specks of contrast and texture. The bowl rests on a white marbled surface with a blurred second bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Japanese cucumbers?

Yes, you can use regular cucumbers, but Japanese or English cucumbers are preferred because they have thinner skins and fewer seeds, which keeps the salad crisp and less bitter.

Is it necessary to salt the cucumbers?

Salting draws out excess moisture, which prevents the salad from becoming watery and intensifies the cucumber’s flavor. It also helps achieve the right texture.