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sunomono

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Folding Onigiri

folding onigiri

Folding Onigiri is another way to make Onigiri (おにぎり) rice ball. In this way, you don’t have to hold and shape steamed rice directly in your hands, therefore rice doesn’t stick everywhere. It is also called Onigirazu. All the fillings including rice are placed on a sheet of Nori roasted seaweed, and everything is neatly folded together like Origami paper. The fillings could be anything you like, but here I made Carrot Sunomono, Tuna mayo, and Tamagoyaki egg as fillings for the Onigiri. Super yummy and nutritious! Hope you enjoy this flavor combination!

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Tako Sunomono (Octopus Salad) Recipe

tako sunomono

Tako Sunomono (Octopus Salad) is a refreshing take on traditional Japanese Sunomono, featuring thinly sliced cucumber and tender pieces of octopus tossed in a light, sweet-tangy vinegar dressing. Crisp, clean, and beautifully balanced, it’s a wonderful side dish—especially alongside richer main courses, where the bright acidity helps cleanse the palate. It also makes an elegant appetizer to enjoy with your favorite drinks before dinner. Light yet satisfying, Tako Sunomono is packed with high-quality protein from the octopus and essential minerals from the seaweed, making it as nutritious as it is delicious. This simple yet vibrant dish is one you’ll definitely want to add to your repertoire.

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Namasu Recipe

Namasu Recipe

Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine).  There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu.  The red is carrot and the white is Daikon radish, both pickled in sweet vinegar.  There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year.  Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.

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Celery Sunomono Recipe

Celery Sunomono

Celery Sunomono is a light and refreshing Japanese-style salad made with crisp celery tossed in a sweet and tangy vinegar dressing, then sprinkled with sesame seeds. While celery isn’t a traditional vegetable in Japanese cuisine, it works surprisingly well in Sunomono. Its fresh, herbal flavor pairs beautifully with the bright sweet-and-sour dressing, creating a clean and vibrant side dish that’s both simple and satisfying.

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Cucumber and Wakame Seaweed Sunomono Recipe

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.

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