17 In Appetizer/ Side Dish/ Vegetable

Cucumber and Wakame Seaweed Sunomono Recipe

cucumber and wakame sunomono

cucumber and wakame sunomono

Cucumber and Wakame Seaweed Sunomono is a very refreshing side dish.  The combination of cucumber and wakame is one of the most popular types of Sunomono.  You too can make this simple and tasty dish at home.

If you have a mandolin or vegetable slicer, it’s a breeze to make this.  But even if not, you can still slice cucumbers the old way, with a knife.  Just need a little practice!

If you need more detailed instructions, please watch our Sunomono (Cucumber Salad) video.

Cucumber and Wakame Seaweed Sunomono

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings


  • 2 Tbsp dried Wakame seaweed
  • 2 Japanese or 3 Persian cucumbers
  • 1/4 tsp salt
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1/4 tsp soy sauce
  • 1/2 tsp sesame oil (optional)
  • 1 tsp sesame seeds


  1. Hydrate dried Wakame seaweed in water for 10 minutes. Drain water and squeeze water out from Wakame.
  2. Slice cucumbers as thin as you can. Stir in salt, and let sit for 5 minutes. Squeeze water out from cucumbers.
  3. In a small bowl, mix rice vinegar, sugar, soy sauce, and sesame oil together until sugar dissolves.
  4. Add vinegar mixture and sesame seeds to prepared cucumbers and Wakame and mix well.

cucumber and wakame sunomono

Step 1

cucumber and wakame sunomono

Step 2

cucumber and wakame sunomono

Step 4-1

cucumber and wakame sunomono

Step 4-2

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  • Ana jean
    April 10, 2014 at 6:11 am

    I love the recipe that u Share for us

    • Noriko
      April 14, 2014 at 11:17 pm

      glad you liked it!

  • Morgan Roderick
    April 24, 2014 at 7:12 am

    I made this for guests on Sunday, they loved it!

    (They ate it all before I got to taste it myself)

    • Noriko
      April 28, 2014 at 10:05 pm

      glad it worked!

  • Jessica
    June 5, 2014 at 4:28 pm

    Can we make a big batch and keep it for some time in the fridge or must it be eaten straight away?

    • Noriko
      September 14, 2014 at 3:13 pm

      you can keep it for a couple of days in the fridge, but it is better fresh.

  • Deanna
    June 8, 2014 at 12:27 am

    How long can I save the salad for?

  • sandra
    June 18, 2014 at 3:16 am

    very nice and easy to make like all your recipes. Keep it up!

    • Noriko
      September 13, 2014 at 11:15 pm


  • Japanlyn
    July 25, 2014 at 8:17 pm

    It’s 37˚ in Okayama today, I just got my first grilled unagi of the season, and wanted something to have with it… I’ll use some lovely fresh wakame from my organic fish monger and this lovely salad will be perfect. Thank you so much, Noriko!

    • Noriko
      September 13, 2014 at 4:52 pm

      I’m so jealous! Fresh wakame is the best for Sunomono!

  • Maureen Mizuno
    October 10, 2014 at 9:25 am

    Dear Noriko San: thank you for the refreshing cucumber/wakame salad recipe. Delicious and energy producing. I have a question about Unagi. The local Korean market has obtained fresh Unagi and I once had it made from scratch when visiting a special restaurant in Japan that was famous for making this dish. I would love to try and make it from scratch since I have this rare opportunity to buy it fresh. Do you have a recipe you can get for me or give me on how to make this most delicious dish. Thanks in advance.
    Maureen Mizuno

    • Noriko
      October 24, 2014 at 5:26 pm

      wow, lucky you! However, I’ve never fillet Unagi before. We have Unagi Don recipe but the cooked Unagi is used in the recipe. Good luck cooking it!

  • Karen
    January 11, 2016 at 6:30 am

    Made this last night. Delicious, nutritious and so easy to make. This was my husbands first experience with eating Wakame, and he loved it. I will make this many times! Thanks for the recipe.

    • Noriko
      January 11, 2016 at 11:24 pm

      glad you liked our recipe!

  • Kelly, Toronto, ON
    March 8, 2016 at 7:05 pm

    This is simple, elegant and delicious! Thank you!

  • Inten Tirkasari
    August 30, 2016 at 9:59 pm

    thanks for the recipe, it was great, Ive been using it again and again and again 🙂