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Japanese Cucumber Salad (Sunomono)
4.7 from 247 votes

Japanese Cucumber Salad (Sunomono)

Japanese Cucumber Salad, or Sunomono, combines thinly sliced cucumbers with a tangy dressing made from rice vinegar, sugar, kosher salt, and soy sauce. Wakame seaweed adds a nuanced sea flavor and texture, while white toasted sesame seeds contribute a subtle nutty note. The salad can optionally include seafood like crabmeat, octopus, or baby anchovies for added protein and depth.

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 39 kcal
Course: Side Dish, Salad
Cuisine: Japanese

Ingredients

For the Dressing
  • 4 Tbsp rice vinegar unseasoned
  • 2 Tbsp sugar
  • ½ tsp kosher salt Diamond Crystal brand
  • ½ tsp soy sauce (use GF soy sauce for gluten-free)
For the Sunomono
  • 2 Japanese cucumber or 3 Persian cucumbers; 11 oz, 300 g
  • 1 tsp kosher salt Diamond Crystal brand
  • 1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration)
  • ½ Tbsp white sesame seeds toasted
For the Variations (Optional)
  • 4 pieces crabmeat skip for vegan/vegetarian, or imitation crabmeat
  • 2 oz octopus skip for vegan/vegetarian, sashimi, boiled
  • 2 Tbsp baby anchovies skip for vegan/vegetarian, boiled, salted, aka shirasu

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Make the Dressing
  1. In a saucepan, combine 4 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, ½ tsp Diamond Crystal kosher salt, and ½ tsp soy sauce. Alternatively, you can use a microwave-safe bowl and heat it in the microwave until the sugar dissolves.
  2. Heat over medium heat and whisk it well together. When the sugar is dissolved completely, remove the saucepan from the heat and let it cool. Tip: If you decrease the sugar amount (which I don't recommend), you may find that the vinegar tastes too strong. If it's still too strong for you after adding the cucumbers, you can dilute it with a very small amount of Dashi (Japanese soup stock), Vegan Dashi, or water.
To Make the Sunomono
  1. Soak 1 Tbsp dried wakame seaweed in water and let it rehydrate for 5 minutes.
  2. Meanwhile, peel the skin of 2 Japanese cucumbers, leaving some skin on to create stripes. Then, slice them thinly into rounds.
  3. Sprinkle 1 tsp Diamond Crystal kosher salt on the slices and gently massage it in. Set aside for 5 minutes. The salt helps draw out the moisture from the cucumbers (so it does not dilute the salad dressing after mixing).
  4. Squeeze out the liquid from the rehydrated wakame seaweed and add it to a medium bowl. 
  5. Squeeze out the liquid from the cucumbers. and add them to the bowl. with the dressing and toss it all together.
  6. Add ½ Tbsp toasted white sesame seeds and pour the dressing.
  7. Combine everything together and serve in individual bowls or a large serving bowl.
Variations
  1. Crab meat: Cut 4 pieces real or imitation crabmeat into thirds. Add to the cucumber and wakame seaweed mixture in Step 7. Boiled octopus: Slice 2 oz octopus sashimi (boiled octopus) thinly. Add to the cucumber and wakame seaweed mixture in Step 7. Boiled salted baby anchovies: Add 2 Tbsp shirasu (boiled salted baby anchovies) to the cucumber and wakame seaweed mixture in Step 7.
To Store
  1. Keep in an airtight container and store in the refrigerator for up to 2–3 days (2 days for the seafood variations and 3 days for the classic version). However, the cucumber may release more moisture and the sauce may get diluted, so enjoy it soon!

Nutrition Information

Calories 39kcal (2%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 11mg (4%) Sodium 151mg (6%) Potassium 106mg (2%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 55IU (1%) Vitamin C 2mg (2%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 39

% Daily Value*

Calories 39kcal 2%
Carbohydrates 5g 2%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 151mg 6%
Potassium 106mg 2%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 55IU 1%
Vitamin C 2mg 2%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.