Japanese cucumber salad, often served in the style of sunomono, pairs crisp, thin cucumber slices with a sweet-tart rice vinegar dressing. Salting the cucumbers first draws out excess water, so the salad stays lively rather than watery; recipes vary, but this version keeps the seasoning simple and finishes with sesame.
Ingredients
- 3 medium Japanese cucumbers (about 450 g); Persian cucumbers work well as a substitute, while a standard English cucumber is also suitable if you remove some of its watery seeds.
- 3/4 teaspoon fine salt (4 g), for drawing moisture from the cucumbers.
- 3 tablespoons unseasoned rice vinegar (45 ml).
- 1 tablespoon granulated sugar (12 g).
- 2 teaspoons toasted sesame seeds (6 g), for serving.
- 1 teaspoon finely grated fresh ginger (about 2 g), optional, for a lightly fragrant variation.
Instructions
- Slice the cucumbers. Rinse and dry the cucumbers. Trim off the ends, then cut them crosswise into very thin rounds, about 1/16 inch (1–2 mm) thick. A sharp knife works; a mandoline makes the slices especially even, but use its hand guard and keep your fingers clear. Consistent slices soften at the same rate and pick up the dressing evenly.
- Salt and drain. Put the cucumber slices in a bowl and sprinkle over the 3/4 teaspoon salt. Toss with your hands to distribute it, then leave the bowl at room temperature for 10 minutes. The slices will release liquid and become more flexible. This step is useful even when the cucumbers look firm: it helps prevent their water from thinning the vinegar dressing.
- Make the dressing. While the cucumbers rest, stir the rice vinegar and sugar together in a small bowl until the sugar mostly dissolves. Add the optional grated ginger now if you want its flavor in the dressing. There is no need to heat the mixture; give it another stir before using if a few sugar grains remain.
- Rinse and squeeze gently. Transfer the salted cucumbers to a colander and rinse briefly under cold water to remove excess salt. Gather small handfuls and press them gently over the sink to release the remaining liquid. Avoid crushing them; you want to remove water while keeping the rounds intact. Taste a slice. If it tastes quite salty, rinse once more and squeeze again.
- Toss and chill. Put the cucumber in a clean bowl, pour over the dressing, and toss until the slices are coated. Cover and refrigerate for 15 minutes so the vinegar and sugar can season the cucumber. Toss once more, taste, and adjust with a little extra vinegar or sugar if needed. Sprinkle with sesame seeds just before serving.
Tips
- Choose a crisp cucumber. Japanese cucumbers are slender and usually have few seeds, making them convenient for thin slicing. Persian cucumbers are a close practical substitute. If using an English cucumber, taste a slice first; if the center is especially seedy or watery, scrape out the seeds before slicing. The salad will still have the same sweet-sour character, though the texture may be a little less delicate.
- Keep the slices thin, not paper-thin. Aim for slices around 1–2 mm. Very thick rounds take longer to season and can taste bland in the middle, while paper-thin slices can turn limp when salted and squeezed. A mandoline helps with uniformity, but a knife is fine if you work slowly and keep the slices similar in thickness.
- Use unseasoned rice vinegar. Seasoned rice vinegar already contains sugar and salt, so using it without adjusting the recipe can make the finished salad too sweet or salty. If it is all you have, start with less sugar and omit the salt in the dressing—the cucumbers still need the measured salt for draining—and taste the dressing before tossing.
- Adjust after chilling. Cold temperatures can make sweetness and acidity seem milder. Taste the salad after its 15-minute chill, then make small changes: a teaspoon of vinegar for more tang or a pinch of sugar for a rounder flavor. Do not pour in a large amount at once, because a little extra dressing can collect at the bottom.
Serving Suggestions
Serve this salad cold or cool, in small portions alongside a Japanese-style meal. Its clean, sweet-tart flavor is a good counterpoint to steamed rice, grilled fish, tofu, or simply prepared vegetables. It also fits well on a larger table with miso soup, rice, and a few savory dishes, where a crisp acidic side helps balance richer or saltier flavors.
For a simple lunch, pair a small bowl with rice and a cooked protein or add it to a bento just before packing. If serving it as part of a spread, use a slotted spoon or tongs so the cucumbers do not bring a pool of dressing onto the plate. Keep the sesame seeds as a last-minute garnish for their aroma and a little contrast in texture. This is a side dish rather than a substantial salad, so plan on roughly one-quarter of the batch per person.
Variations
Add wakame: For a more substantial sunomono-style variation, add about 1 tablespoon dried wakame (roughly 2 g) after rehydrating it according to its package directions. Drain it very well and toss it with the cucumber and dressing. Wakame adds a pleasantly tender, sea-like flavor; because it can hold water, make sure it is thoroughly drained so the dressing stays balanced.
Change the finish: A few drops of toasted sesame oil add a deeper, nuttier note, while a pinch of red pepper flakes gives the salad gentle heat. Add either sparingly so the vinegar remains noticeable. You can also replace the sesame seeds with finely sliced scallion, or use both for a more aromatic finish.
Make it less sweet or more tangy: Japanese home and regional recipes vary in their preferred balance. For a sharper salad, begin with 2 teaspoons sugar instead of 1 tablespoon; for a rounder, sweeter dressing, use up to 1 1/2 tablespoons. Taste after the cucumbers have chilled before making the final adjustment, since the cucumber itself contributes a little mild sweetness.
Use another vinegar carefully: Unseasoned rice vinegar gives the gentlest, most fitting acidity for this version. If unavailable, substitute the same amount of mild white wine vinegar, which tastes sharper, and add it gradually. Apple cider vinegar can work in a pinch but brings a fruitier flavor. Avoid strongly flavored malt or balsamic vinegar, which changes the character and color of the dish.
Storage and Reheating
Refrigerate the salad within 2 hours of making it, in a covered container at 40°F (4°C) or colder. It is best in the first 24 hours, when the cucumber still has a pleasant bite. It can generally be kept refrigerated for 3–4 days, but the slices gradually soften and release more liquid, so the texture and flavor are usually less appealing after the first day. Stir before serving and drain off excess liquid if needed.
This is a cold salad and does not need reheating. Do not leave it at room temperature for extended serving; return leftovers to the refrigerator promptly. If you are preparing ahead, you can slice and salt the cucumbers, drain them, and keep them covered in the refrigerator for several hours, then mix with the dressing closer to serving for a fresher texture. Do not treat the vinegar and sugar as a preserving method.
Frequently Asked Questions
Can I make this salad without Japanese cucumbers?
Yes. Persian cucumbers are a convenient substitute and have a similarly crisp texture with relatively small seeds. English cucumber also works; if its center is soft or watery, remove the seed core before slicing. The key is using a firm cucumber and draining the slices after salting, not finding one exact variety.
Do I have to salt the cucumbers first?
It is strongly recommended. Thin cucumber slices contain plenty of water, and salting draws some of it out before the dressing goes on. Skipping the step is possible if you are in a hurry, but the salad is more likely to become watery, and the vinegar-sugar balance may taste diluted. If you skip it, dress the cucumber shortly before serving.
Can I use regular distilled white vinegar?
You can, but its sharper acidity is less mellow than rice vinegar. Start with about 2 tablespoons (30 ml) white vinegar and add more only after tasting the dressing. A mild white wine vinegar is another option. Seasoned rice vinegar is different from plain rice vinegar because it already includes seasonings, so reduce the added sugar and avoid adding extra salt to the dressing.
Why is my cucumber salad watery?
The cucumbers may not have rested long enough with salt, or they may not have been squeezed after draining. A particularly seedy cucumber can also release a lot of water. Salt the slices for the full 10 minutes, rinse briefly, then press out the liquid gently but thoroughly. Some liquid will still collect as the salad sits; that is normal, and you can drain a little off before serving.
Can I prepare it in advance?
Yes. For the crispest result, salt, rinse, and squeeze the cucumbers in advance, then refrigerate them covered and mix the dressing separately. Toss them together about 15 minutes before serving. You can also make the fully dressed salad a few hours ahead and keep it chilled, but expect it to soften as it stands; add the sesame seeds just before serving.
Is this the same as sunomono?
Sunomono is a broad Japanese term for vinegar-dressed dishes, not one single fixed cucumber recipe. Cucumber is a common choice, and versions may include seaweed, seafood, different sweet-sour proportions, or other garnishes. This is a simple cucumber-focused version using rice vinegar, sugar, and sesame, rather than a claim to one definitive formula.
Related
- Japanese Cucumber Sunomono Recipe with Rice Vinegar
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