Can I make Sunomono ahead of time?

Yes. It can be prepared a few hours in advance and stored in the refrigerator. For the crispiest texture, however, it's best enjoyed the same day.

What can I substitute for Japanese cucumber?

English cucumbers are the easiest substitute. You can also use 3 to 4 Persian cucumbers for a similar texture and flavor.

Absolutely. This Japanese cucumber salad is low in calories, contains very little fat, and offers a refreshing way to add vegetables to a meal.

Can I reduce the sugar?

Yes. You can slightly reduce the sugar if you prefer a more tart dressing. Start with half the amount and adjust to taste.

Why do I need to salt the cucumbers?

Salting removes excess water, which helps maintain a crisp texture and prevents the dressing from becoming diluted.

Definitely. Shrimp, crab, octopus, and even imitation crab are popular additions that turn Sunomono into a more substantial appetizer or light meal.

Sunomono (Japanese Cucumber Salad): Delicious 10-Minute Gem

Name: Sunomono (Japanese Cucumber Salad)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 large Japanese cucumber; 1 teaspoon sea salt; 2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame seeds

Description

This Sunomono (Japanese Cucumber Salad) is a light, refreshing Japanese side dish made with crisp cucumber slices tossed in a sweet and tangy rice vinegar dressing. Ready in just 10 minutes, it’s the perfect accompaniment to sushi, grilled fish, teriyaki chicken, and other Asian-inspired meals.

Ingredients

Scale

1 large Japanese cucumber
1 teaspoon sea salt

For the Dressing:

2 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame seeds

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Instructions

Thinly slice the cucumber using a mandoline or sharp knife.
Toss the cucumber slices with sea salt and let sit for 3–6 minutes to draw out excess moisture.
Gently squeeze the cucumbers to remove liquid. If desired, rinse briefly and pat dry.
In a small bowl, whisk together the rice wine vinegar, sugar, soy sauce, and sesame seeds until the sugar dissolves.
Toss the cucumbers with the dressing until evenly coated.
Serve immediately or chill before serving.

Notes

Japanese cucumbers provide the most authentic texture and flavor.

English cucumber or 3–4 Persian cucumbers work well as substitutes.

Add wakame seaweed, shrimp, crab, or octopus for a traditional variation.

For a spicy twist, add red pepper flakes or crushed Thai chili.

Best enjoyed fresh for maximum crunch.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 28
Sugar: 4g
Sodium: 667mg
Fat: 0.3g
Saturated Fat: 0.1g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.4g
Protein: 1g
Cholesterol: 0mg