Japanese Cucumber Salad (Sunomono)
A light and refreshing Japanese cucumber salad made with crisp cucumbers and a tangy-sweet rice vinegar dressing. This easy sunomono recipe comes together quickly and pairs perfectly with a variety of meals.
Ingredients
- 2 English cucumbers , thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 –2 teaspoons sugar
- 1 teaspoon sesame seeds
Instructions
- Thinly slice the cucumbers using a knife or mandoline.
- Place cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes.
- Drain and gently squeeze excess liquid from cucumbers.
- In a small bowl, mix rice vinegar and sugar until dissolved.
- Add cucumbers to the dressing and toss to combine.
- Let sit for 5–10 minutes before serving.
- Sprinkle with sesame seeds and serve chilled.
Notes
- Always salt and drain cucumbers to prevent excess water
- Use English or Persian cucumbers for best texture
- Adjust sugar and vinegar to taste
- Chill briefly before serving for best flavor
- Add dressing just before serving if making ahead