This Japanese Cucumber Sunomono is a refreshing, lightly pickled salad made with thin-sliced cucumbers in a sweet and tangy vinegar dressing. It’s crisp, cooling, and takes just minutes to prepare, making it the perfect side dish for sushi, noodles, or grilled meats.
Yields: 4 servings
Prep time: 15 minutes
Chill time: 30 minutes (recommended)
Why You’ll Love This
✔ Ready in 15 minutes – no cooking required
✔ Low-calorie & hydrating – only 30 calories per serving
✔ Balanced sweet-tangy flavor with umami depth
✔ Traditional Japanese appetizer (great with sushi!)
Ingredients:
- 2 medium cucumbers
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon soy sauce
- Pinch of sesame seeds (for garnish)
Equipment:
- Cutting board
- Sharp knife or mandoline
- Mixing bowl
- Small saucepan or microwave-safe bowl
- Serving bowl
Instructions:
Step 1: Prepare the Cucumbers
- Thinly slice the cucumbers. You can use a sharp knife or a mandoline for even slices.
Step 2: Salt the Cucumbers
- Place the sliced cucumbers in a mixing bowl and sprinkle with salt. Gently toss to coat. Let the cucumbers sit for 5-10 minutes to draw out excess moisture.
Step 3: Drain the Cucumbers
- After 5-10 minutes, you’ll notice water has been drawn out of the cucumbers. Gently squeeze the cucumber slices with your hands to remove as much excess water as possible. This step helps the salad stay crisp and prevents the dressing from becoming too diluted.
Step 4: Make the Dressing
- In a small saucepan or microwave-safe bowl, combine the rice vinegar, sugar, and soy sauce. Heat gently over low heat or in the microwave until the sugar is dissolved. Stir well to ensure the sugar is fully incorporated. Let the dressing cool slightly.
Step 5: Combine and Chill
- Place the squeezed cucumber slices in a serving bowl. Pour the cooled dressing over the cucumbers. Toss gently to coat. For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 6: Serve
- Before serving, sprinkle the Sunomono with a pinch of sesame seeds for garnish.
Pro Tips
✅ Japanese cucumbers have fewer seeds (less watery)
✅ Sugar substitute: Use 1 tbsp mirin instead of sugar
✅ Make ahead: Dressing keeps for 1 week in the fridge
📊 Nutrition (Per Serving)
| Calories 30 | Protein 1g | Carbs 7g |
| Sugar 4g | Fiber 1g | Vegan ✔ |
🍽 Traditional Pairings
With Sushi: Cleanses the palate between bites
Bento Box: Light counterpoint to fried foods
Summer Meal: Serve with grilled fish
Enjoy chilled!
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