Japanese Cucumber Sunomono

This Japanese cucumber salad, or sunomono, is a crisp and tangy side that refreshes your palate with just the right balance of sweetness and heat. It brightens up any meal with its light vinegar dressing and delicate sesame finish. Whether you are looking for a quick summer salad, a cooling appetizer before sushi, or a simple lunch paired with rice or grilled fish, this salad fits perfectly.

I first made this salad when I wanted something simple yet special for a weeknight dinner. The crisp cucumbers soaked in the tangy dressing quickly became a crowd favorite that I return to often, especially when the weather calls for something cool and refreshing.

Ingredients

• Persian cucumbers: two thinly sliced for a delicate crunch and milder flavor choose firm and blemishfree ones
• Salt: half a teaspoon to draw out moisture and keep the cucumbers crisp
• Rice vinegar: one and a half tablespoons for a clean, sharp acidity that defines sunomono
• Granulated sugar: one tablespoon to balance the vinegar’s tartness, adjust to taste for sweetness
• Soy sauce: one teaspoon adds umami depth use a good quality variety for best flavor
• Sesame oil: half a teaspoon for a nutty aroma that complements the sesame seeds
• Fresh ginger root: grated optional but adds a subtle zing and extra freshness if you like
• Crushed red pepper: quarter teaspoon gives a gentle heat that lifts the overall flavor
• Toasted sesame seeds: one teaspoon are essential for texture and a warm toasty note toast them yourself if you can for better aroma

Instructions

Slice the cucumbers:

Use a sharp knife or a mandoline slicer to cut the Persian cucumbers into the thinnest slices you comfortably can. Thin slices are key because they soak up the dressing better and provide a tender bite. Place them in a medium bowl.

Salt and drain the cucumbers:

Sprinkle the salt evenly over the cucumber slices and toss gently to coat. Let the cucumbers sit for 10 minutes. This draws out excess water ensuring the salad doesn't get soggy but stays refreshingly crisp. After resting, drain the liquid and either gently squeeze the cucumber slices by hand or blot them with paper towels to remove extra moisture.

Whisk the sunomono dressing:

In a small bowl, combine rice vinegar, sugar, soy sauce, sesame oil, grated ginger if using, and crushed red pepper flakes. Whisk everything together until the sugar dissolves completely and the liquid looks clear and slightly thicker. The balance here is crucial as the dressing brings together all the flavors in harmony.

Combine cucumbers and dressing:

Pour the dressing over the drained cucumber slices and toss gently until all pieces are evenly coated and glistening. Taste the salad and adjust seasoning if needed by adding a touch more sugar, vinegar, or soy sauce according to your preference. For best results, cover and chill the salad in the fridge for 10 to 15 minutes to help the cucumbers absorb more flavor.

Garnish and serve:

Just before serving, sprinkle the toasted sesame seeds over the top for that final burst of nutty flavor and appealing crunch. Serve this salad cold as a side for steamed rice, grilled fish, or alongside any weeknight dinner for a light and healthy touch.

I love how simple ingredients come together in this salad to create something so fresh and uplifting. Each time I make it, I am reminded of family dinners where this cooling salad was the perfect foil to heavier dishes. The toasted sesame seeds remain my favorite touch; they add warmth and texture that feels like a little celebration with every bite.

Storage Tips

This cucumber salad is best enjoyed within a day. If you make it ahead, keep it chilled in an airtight container. The cucumbers will soften over time as they continue to absorb the dressing. For the freshest crunch, add the sesame seeds just before serving.

Ingredient Substitutions

If you cannot find Persian cucumbers, seedless English cucumbers work well too, just peel if the skin is thick. You can substitute apple cider vinegar for rice vinegar in a pinch but adjust the sugar slightly as the acidity profile differs. For soy sauce, tamari is a great glutenfree alternative.

Serving Suggestions

Sunomono pairs beautifully with grilled or pan-seared fish, especially salmon or mackerel. Serve it alongside steamed rice or incorporate it into a larger Japanese-inspired meal with miso soup and tempura. It also works well as a light appetizer to start off any Asian-themed dinner party.

Enjoy this refreshing sunomono as a light side that brightens any meal. Quick to make and endlessly adaptable.

Common Questions About the Recipe

→ What type of cucumbers work best?

Persian cucumbers are ideal for this dish due to their thin skin and crisp texture, which hold up well to the vinegar dressing.

→ How should the cucumbers be prepared?

Slice them very thinly using a sharp knife or mandoline to ensure even coating and a pleasant bite.

→ Why salt the cucumbers before dressing?

Salting helps draw out excess water, keeping the cucumber slices crisp and preventing a soggy texture.

→ Can any ingredients be adjusted for heat?

Yes, adjust crushed red pepper flakes to increase or decrease the spiciness according to your preference.

→ What dishes pair well with this salad?

This tangy cucumber salad complements grilled fish, steamed rice, or can be served as a refreshing snack on warm days.