Sunomono (cucumber salad) Recipe

Sunomono (Cucumber Salad) is a perfect small side dish. It’s easy to make, healthy to eat, and very refreshing to accompany any main dish.  It’s tangy but sweet, who wouldn’t like it?

Japanese cucumbers are much skinnier than American ones.   They have much less seeds (or at least much smaller seeds) and thinner skin.  You might be able to find Japanese cucumbers at some markets in the US.  However, if they are not available, you can use English or Persian cucumbers as substitutes.  Especially Persian cucumbers are very similar to Japanese ones.  Persian cucumbers are a bit shorter, but it doesn’t matter.  Just use one more.

We often put seaweed (Wakame) in this salad.  If you like seaweed, go for adding it.  Otherwise, enjoy as it is.

Sunomono (Cucumber Salad)

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 small servings

Sunomono (Cucumber Salad)


  • 3 Japanese or 4 Persian cucumbers
  • 1/4 tsp salt
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1/4 tsp soy sauce
  • 1 tsp sesame seeds


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

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