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A refreshing Japanese cucumber salad, known as Sunomono, in a bowl.

Classic Japanese Cucumber Salad (Sunomono)

This classic Japanese cucumber salad, known as Sunomono, is a refreshing and tangy side dish. Thinly sliced cucumbers are lightly salted, squeezed dry, and then dressed in a sweet and sour rice vinegar mixture, perfect for a light and healthy appetizer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 90 kcal

Equipment

  • colander
  • small bowl
  • mandoline slicer (optional)

Ingredients
  

Main Ingredients

  • 2 English or Persian cucumbers
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (for dewatering cucumbers)
  • 1/2 teaspoon salt (for dressing)

Garnish

  • toasted sesame seeds For garnish

Instructions
 

Preparation

  • Wash and thinly slice the cucumbers by hand, mandoline, or food processor, aiming for 1/16 to 1/8 inch thickness. You can peel them partially or entirely, or leave the skin on.
  • Place sliced cucumbers in a colander, sprinkle with 1 teaspoon of salt, toss gently, and let them sit for 15-20 minutes.
  • Rinse the cucumbers thoroughly under cold water to remove excess salt, then squeeze out as much liquid as possible until they are quite dry.
  • In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt to create the dressing.

Assembly

  • Combine the prepared, squeezed cucumbers with the dressing and toss gently to ensure even coating.
  • Garnish generously with toasted sesame seeds just before serving, and for best results, chill the salad for 15-30 minutes to allow flavors to develop.

Notes

For extra flavor, you can add a pinch of ginger or a dash of soy sauce to the dressing. Store leftovers in an airtight container in the refrigerator for up to 2 days.