Sunomono Recipe
Japanese · Side dish · 15 min total
A refreshing Japanese cucumber salad with a tangy vinegar dressing, perfect as a light side dish or palate cleanser.
15
min prep
min prep
4
servings
servings
35
kcal/serving
kcal/serving
Ingredients
- 2 Japanese or Persian cucumbers (about 10 oz total)
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 sheet (about 2x2 inches) dried wakame seaweed (optional)
Instructions
- Slice cucumbers very thinly (about 1/8 inch thick). If using regular cucumbers, peel and seed first.
- Place cucumber slices in a bowl, sprinkle with salt, and toss. Let sit for 10 minutes to draw out moisture.
- Meanwhile, in a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until sugar dissolves.
- If using wakame, soak in cold water for 5 minutes until rehydrated, then drain and squeeze out excess water. Cut into bite-size pieces.
- After 10 minutes, squeeze the cucumber slices gently to remove excess liquid. Discard the liquid.
- Add cucumbers and wakame (if using) to the dressing. Toss to coat.
- Let marinate for at least 5 minutes. Sprinkle with sesame seeds before serving.
Tips
- Use a mandoline for evenly thin cucumber slices.
- Sunomono can be made ahead and refrigerated for up to 2 hours; drain excess liquid before serving.
- For a spicy kick, add a pinch of red pepper flakes or a drizzle of chili oil.
AI estimate may be inaccurate · Terms