Sunomono: Japanese Cucumber Salad Recipe
A short sunomono preparation clip. The footage shows both cucumber rounds and matchsticks; choose one cut and follow the full recipe below, including the 10-minute salt rest and draining into a separate bowl.
The six ingredients for our at-home Japanese cucumber salad.
A LITTLE JAPANESE INSPIRATION FOR YOUR KITCHEN
Cool cucumber, a gentle vinegar dressing and a scattering of toasted sesame. Six simple ingredients, a little patience, and something lovely to bring to the table.
There is a particular pleasure in the small dishes that bring a meal together. A little crunch beside warm rice. A fresh, tangy mouthful between pieces of sushi. This Japanese cucumber salad, inspired by sunomono, is one of those dishes: light, simple and full of flavour.
For this Sushi & Salad Journal recipe, we’re sharing an easy version to make at home. The rice vinegar gives it brightness, sugar softens the acidity, and a little soy sauce adds savoury depth. Toasted sesame seeds finish it with a delicate nuttiness.
What is sunomono?
Sunomono refers to Japanese dishes dressed with vinegar. Cucumber is a familiar choice, although recipes vary and may include ingredients such as wakame seaweed. This version keeps things simple, with cucumber and sesame in a light, sweet-sour dressing.
Very thin cucumber rounds give a delicate texture; fine matchsticks work beautifully too. Choose whichever cut you prefer and keep the pieces evenly sized. The most useful step comes next: salting and resting the cucumber before dressing it.
MAKE IT AT HOME
Japanese cucumber salad recipe
Serves 2 as a side · About 15 minutes, including 10 minutes resting
Ingredients
1 large cucumber, approximately 300 g
½ tsp fine salt
2 tbsp unseasoned rice vinegar
2 tsp caster sugar
1 tsp soy sauce
1 tsp toasted sesame seeds
Method
Prepare the cucumber. Wash and trim the cucumber, leaving the skin on. Cut into very thin rounds or fine julienne matchsticks.
Salt and rest for 10 minutes. Place in a preparation bowl, sprinkle over the salt and toss gently. Leave for 10 minutes to draw out excess moisture.
Mix the dressing. Stir the rice vinegar, caster sugar and soy sauce together in a separate small bowl until the sugar dissolves.
Drain into a separate bowl. Lift small handfuls of cucumber and gently squeeze over a waste bowl or the sink. Transfer the drained cucumber into a clean serving bowl. Discard the released water. If it tastes too salty, rinse briefly and squeeze again before transferring.
Dress and finish. Toss the cucumber with the dressing and toasted sesame seeds. Taste and adjust with a little more vinegar or sugar, if you like. Serve straight away, or chill briefly before serving.
Allergens: sesame and soya. Ordinary soy sauce usually also contains wheat. This is a home recipe inspired by Japanese flavours.
The small details that make a difference
Give the salt time to work. Cucumber holds plenty of water. Resting and squeezing it helps keep the finished dressing bright and flavourful, rather than diluted. Always drain into a separate bowl before moving the cucumber to your serving dish.
Use unseasoned rice vinegar. Seasoned rice vinegar already contains added seasoning, so it will change the balance of this recipe. Start with the quantities above, then adjust to your taste.
Keep the cut delicate. Thin rounds should be almost translucent. If you prefer matchsticks, cut them finely so the dressing coats them evenly. Avoid thick chunks for this light salad.
What to serve with cucumber sunomono
Serve a small bowl alongside homemade sushi, steamed rice, grilled fish or tofu. Its fresh acidity also makes a lovely accompaniment to richer dishes. For a relaxed supper, set it in the centre of the table and let everyone help themselves.
A few useful questions
Can I make it ahead?
For the best crunch, prepare the dressing separately and combine it with the drained cucumber shortly before serving. Keep prepared ingredients covered in the fridge.
Is this recipe vegan?
The ingredients listed are suitable for a vegan version; check the labels on your chosen condiments.
Can I make it gluten-free?
Replace ordinary soy sauce with a labelled gluten-free tamari and check the remaining ingredient labels.
Let us do the cooking next time
If this has you thinking about your next Japanese meal, explore Sushi & Salad in Ely, Stamford and Saffron Walden. We’d love to welcome you for fresh sushi, sashimi and Japanese-inspired dishes.
From the Sushi & Salad Journal, for your kitchen at home.