Sunomono (Japanese Cucumber Salad)
This vibrant Japanese Sunomono offers a delightful balance of sweet, tangy, and savory flavors, featuring crisp, thinly sliced cucumbers marinated in a light rice vinegar dressing. It's a refreshing and healthy side dish, perfect for cutting through richer flavors or as a light appetizer.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 58 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcscucumber, thinly sliced
- 0.5 tspsalt
dressing
- 0.5 cuprice vinegar
- 2 tbspsugar
- 1 tspsoy sauce
garnish
- 1 tspsesame seed, toasted
Equipment
Mandoline slicer (optional) · Chef's knife · Cutting board · 2× Medium mixing bowl · Small bowl · Whisk
The method
Step by step
- 1
Thinly slice the cucumbers into uniform rounds, approximately 1/16 inch (1.5mm) thick, using a mandoline or a very sharp chef's knife.
About 5 min
Cook’s note: Achieving consistent thickness is key for even marination and a pleasant texture. If you don't have a mandoline, take your time with a sharp knife for the best results.
- 2
Place the sliced cucumbers into a medium-sized mixing bowl.
- 3
Sprinkle the salt evenly over the cucumber slices.
- 4
Toss the cucumbers gently to ensure they are well coated with salt.
- 5
Allow the salted cucumbers to rest for 15 minutes at room temperature, which will draw out excess moisture.
About 15 min
Cook’s note: This crucial step prevents the salad from becoming watery and ensures the cucumbers remain crisp after dressing.
- 6
While the cucumbers are resting, prepare the dressing by combining the rice vinegar, sugar, and soy sauce in a small bowl.
About 2 min
- 7
Whisk the dressing vigorously until the sugar is completely dissolved and the mixture is well combined.
About 1 min
Cook’s note: Ensure the sugar is fully dissolved to prevent a grainy texture in the dressing.
- 8
After 15 minutes, firmly squeeze the cucumbers by hand to remove as much water as possible.
About 2 min
Cook’s note: Alternatively, place the cucumbers in a clean kitchen towel or cheesecloth and twist tightly to wring out the liquid. The more water you remove, the crisper your salad will be.
- 9
Transfer the thoroughly squeezed cucumbers to a clean serving bowl.
- 10
Pour the prepared dressing over the cucumbers.
- 11
Toss the cucumbers gently to ensure every slice is evenly coated with the dressing.
About 1 min
- 12
Refrigerate the salad for at least 30 minutes to allow the flavors to meld and for the salad to chill thoroughly.
About 30 min
Cook’s note: Chilling not only enhances the refreshing quality but also allows the cucumbers to absorb the dressing's flavors more deeply.
- 13
Just before serving, sprinkle the toasted sesame seeds over the chilled Sunomono.
Cook’s note: Toasting sesame seeds briefly in a dry pan over medium heat until fragrant enhances their nutty flavor significantly.
Per serving
Nutrition
- Calories
- 57.9kcal
- Protein
- 1.3g
- Carbs
- 12.1g
- Fat
- 0.5g
- Fibre
- 0.8g
- Sugar
- 9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This refreshing Sunomono is a fantastic accompaniment to grilled fish, teriyaki chicken, or any Japanese-inspired meal. For an extra layer of flavor, consider adding a pinch of red pepper flakes to the dressing for a subtle kick. It also pairs wonderfully with a light sake or green tea.
Store leftover Sunomono in an airtight container in the refrigerator.
This dish is best served chilled and does not require reheating.
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