Sunomono is a Japanese cucumber salad dressed with rice vinegar, soy sauce, sugar, and sesame oil. It takes 20 minutes start to finish, uses ingredients most kitchens already have, and pairs well with anything rich or heavy on the plate.
Why this recipe works
Two steps do most of the work here. First, salting the cucumber slices and letting them sit pulls out the water that would otherwise dilute your dressing into something thin and flat. Once you rinse and dry them, the cucumbers are denser and stay crisp longer. Second, the dressing ratio โ rice vinegar cut with sugar, soy sauce, and sesame oil โ keeps the acidity sharp but not harsh. Light soy sauce matters: regular soy sauce is saltier and darker, and it will overpower the cucumber rather than complement it. Get those two things right and the salad takes care of itself.
What can go wrong
- Skipping the dry step after rinsing: Even a little surface water left on the cucumbers will water down the dressing immediately. Pat them firmly with paper towels until they feel almost tacky.
- Using seasoned rice vinegar: Seasoned rice vinegar already contains sugar and salt. If you use it here, the dressing will be too sweet and too salty before you add anything else. Check the label and buy unseasoned.
- Undissolved sugar in the dressing: If you add the cucumbers before the sugar is fully dissolved, you get uneven sweetness โ some bites sharp, some cloying. Stir the dressing for a full minute, or let it sit for two minutes and stir again before adding the cucumbers.
- Slicing too thick: Thick rounds donโt absorb the dressing well and the texture feels chunky rather than delicate. Aim for slices around 2mm โ thin enough to see light through but not paper-thin.
- Adding sesame seeds too early: Sesame seeds stirred into the salad during marinating go soft. Add them right before serving so they stay crunchy and actually add something.
Leftovers and meal prep
This salad holds well in the refrigerator for up to 24 hours โ the cucumbers stay pleasantly firm because the salting step already removed most of their excess moisture. Store it in a sealed container with the dressing included; the flavors actually improve after a few hours. That said, dress it at the table if youโre serving guests โ a pre-dressed salad goes limp fast once it hits room temperature. If you want to prep ahead for weeknight meals, keep the dressed cucumbers refrigerated and add the sesame seeds only when youโre ready to eat. After 24 hours the texture softens noticeably, so donโt push it further than that.
Japanese Cucumber Sunomono
Ingredients
Sunomono Ingredients
- 2 pieces Japanese cucumbers If unavailable, use English cucumbers
- 1 tablespoon salt for drawing out moisture
- ยผ cup rice vinegar preferably unseasoned
- 2 tablespoons sugar
- 1 tablespoon soy sauce light soy sauce for a more delicate flavor
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds for garnish
Instructions
- Thinly slice the Japanese cucumbers into uniform rounds. A mandolin slicer can help achieve consistent thickness.
- In a bowl, sprinkle the cucumber slices with the salt. Let them sit for 10 minutes. This will draw out excess moisture and enhance their crispness.
- Rinse the salted cucumber slices under cold water to remove any excess salt, then gently pat them dry with paper towels.
- In a separate mixing bowl, combine the rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar dissolves completely, tasting for a perfect balance of sweet and sour.
- Add the dried cucumber slices to the dressing and toss them gently until they're evenly coated.
- Cover and refrigerate the dish for 10 minutes to let the flavors meld together. If preferred, this dish can be made ahead and stored in the refrigerator for up to 24 hours.
- Transfer the Sunomono to a serving bowl, and sprinkle the top with toasted sesame seeds just before serving.
Notes
Nutrition
Frequently asked questions
Can I use regular cucumbers instead of Japanese or English cucumbers?
You can, but youโll need to peel them and scoop out the seeds first. Regular cucumbers have thicker, tougher skins and large watery seed cavities that make the salad soggy and slightly bitter โ removing both gets you much closer to the texture Japanese or English cucumbers give you naturally.
Do I have to refrigerate it before serving, or can I eat it right away?
You can eat it immediately after tossing, but 10 minutes in the fridge makes a real difference. The short chill lets the cucumbers absorb the dressing evenly so every slice is flavored rather than just coated on the outside.
Is there a substitute for sesame oil if I donโt have it?
Leave it out rather than substitute it. Sesame oil has a very specific toasted, nutty flavor that other neutral oils donโt replicate โ using vegetable or olive oil instead just adds fat without adding anything. The salad is still good without it; the vinegar and soy sauce carry the dressing on their own.