10 Minute Sunomono (Japanese Cucumber Salad) Recipe
A refreshing and quick Japanese cucumber salad called Sunomono, featuring thinly sliced cucumbers dressed in a tangy rice vinegar and soy sauce dressing with a hint of sweetness and toasted sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Salad
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the cucumbers: Use a mandoline slicer to thinly slice the Japanese cucumber. Toss the cucumber slices with sea salt and let them sit for 3 to 6 minutes to draw out moisture. After this resting period, gently squeeze out the excess moisture from the cucumber slices. Taste them and if they are too salty, rinse lightly with water and drain well; otherwise, proceed without rinsing.
- Make the dressing: In a small bowl, whisk together rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar is fully dissolved and the dressing is well combined.
- Combine and serve: Toss the squeezed cucumber slices thoroughly with the prepared dressing. Serve the salad immediately or chill it for later. Enjoy the crisp and tangy flavors of this quick Sunomono salad.
Notes
- Using a Japanese cucumber adds the best texture and flavor, but any thin-skinned cucumber will work.
- Adjust salt amount according to your taste and cucumber moisture.
- If you prefer less sweetness, reduce the sugar in the dressing.
- This salad is best served fresh or within a few hours of preparation for optimal crunch.
Keywords: Sunomono, Japanese cucumber salad, cucumber salad, Japanese salad, quick salad, rice vinegar dressing, sesame seeds
