Name: 10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Prep time: 7 min
Cook time: 3 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

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Introduction

Sunomono, a refreshing Japanese cucumber salad, is perfect for a quick and light side dish. With its crisp texture and tangy dressing, this salad can be made in just 10 minutes and brings a lovely balance of flavors to your meal.

A white bowl filled with many thin cucumber slices stacked in layers, showing their dark green edges and light green centers. The cucumbers are shiny from a light coating of dressing, and black and white sesame seeds are scattered evenly on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Use a mandoline to thinly slice the cucumber. Toss the slices with sea salt and let them sit for 3 to 6 minutes until moisture is drawn out. Squeeze the cucumbers to remove excess liquid, rinsing if they taste too salty.
Step 2: In a bowl, whisk together rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves completely.
Step 3: Toss the drained cucumbers with the dressing. Serve immediately or chill before serving for a cooler salad. Enjoy!

Tips & Variations

If you don’t have a mandoline, use a sharp knife to slice the cucumbers as thinly as possible for the best texture.
For extra freshness, add a sprinkle of chopped fresh herbs like cilantro or mint.
Substitute rice wine vinegar with apple cider vinegar if unavailable, but adjust sugar to balance acidity.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. It may release more liquid over time, so give it a quick toss before serving. This salad is best enjoyed fresh and chilled.

How to Serve

The image shows thinly sliced cucumber pieces arranged in a white bowl, stacked in two visible layers. Each slice is bright green with a shiny, wet look, sprinkled evenly with a mix of small black and white sesame seeds. The cucumbers appear fresh and glossy, keeping a smooth texture with slightly browned sesame seeds adding small dots of contrast. A second white bowl with the same cucumber slices and sesame seeds is slightly blurred in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Japanese cucumbers?

Yes, you can use English or Kirby cucumbers as alternatives, though Japanese cucumbers are preferred for their thinner skin and fewer seeds, which create a crisper texture.

Should I peel the cucumbers before slicing?

Japanese cucumbers have thin skin that you can leave on for added texture and nutrients. If using other types with thicker skin, peeling is recommended for a more delicate salad.