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This refreshing Japanese cucumber salad (Sunomono) uses thinly sliced cucumbers tossed in a quick rice vinegar dressing. Crisp, sweet, and tangy, it makes the perfect easy side dish.
Table of Contents
Recipe Summary
- 🔪 Prep Time: 15 minutes
- ❄️ Chill Time: 10 minutes
- ⏱️ Total Time: 25 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~57 calories
- 🍳 Cook Method: No-Cook
- ✨ Flavor Profile: Crisp, cold cucumbers tossed in a sweet and tangy vinegar dressing with toasted sesame oil
- 🧩 Difficulty: Very easy (Perfect for a quick side dish)
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The Best Japanese Cucumber Salad Recipe
Whenever I order Japanese food out, a cold bowl of Sunomono is always the first thing I look forward to. If you are searching for the best Japanese cucumber salad recipe, the secret comes down to a quick salt-draw method. Pulling out that excess moisture leaves you with thin cucumber slices that stay remarkably crisp long after tossing them in the dressing. I recreated this recipe so you can enjoy that same light, restaurant-quality side dish right at home.
Using rice vinegar keeps the dressing bright and clean, while a pinch of sugar balances out the sharp acidity. A light splash of toasted sesame oil adds a soft, nutty aroma without masking the fresh cucumber flavor. Serve it straight out of the fridge alongside Gyoza, Teriyaki Salmon, or rice bowls like Oyakodon (Japanese Chicken and Eggs Rice Bowl) for a cool, refreshing bite.
Sidenote: Traditional Sunomono often uses dried wakame seaweed or poached seafood like shrimp and octopus. Top your bowl with real crab meat or imitation crab (kanikama) for a quick izakaya-style upgrade.
Shopping Guide: Choosing The Right Cucumbers
Picking the right cucumber ensures your slices stay crisp instead of turning mushy in the bowl.
- Japanese vs. Persian Cucumbers: Japanese cucumbers (Kyuri) are ideal thanks to their thin skins, tiny seeds, and firm flesh. Persian cucumbers make a great substitute since they share the same tender skin and crisp texture.
- Avoiding English or American Field Cucumbers: I don’t recommend standard English or field cucumbers because their high water content dilutes the vinegar dressing and turns the salad soggy.
- Selection: Choose slender, firm cucumbers with deep green color and no soft spots or wrinkled ends.
- Storage: Keep them dry in the vegetable drawer at the bottom of the fridge; moisture on the outer skin makes them soften quickly.
Ingredients You’ll Need
- Japanese cucumber
- Rice vinegar
- Sugar
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Rice Vinegar Options
Stick with Japanese rice vinegar (Komezu, preferred) or Chinese rice vinegar. Avoid artificial vinegar, rice wine vinegar, or apple cider vinegar. These hit with a harsh, chemical sourness or carry fruity flavors that completely clash with the clean taste of the salad.
Pro Tip #2: Don’t Skip The Sugar
Granulated white sugar balances the sharp acidity of the vinegar. I don’t recommend swapping in brown sugar, as its heavy molasses flavor overpowers the crisp, clean taste of the dressing.
Pro Tip #3: Using Toasted Sesame Oil
Although it is optional, I highly recommend adding a few drops of dark toasted sesame oil for a warm, nutty finish. Double-check your bottle says toasted, as light sesame oil lacks that rich roasted flavor. Omit it completely if you want a crisp, pure vinegar bite.
How To Make Japanese Cucumber Salad
Slice your cucumbers into thin, even rounds.
Transfer the cucumber slices into a bowl and toss them thoroughly with the salt so every piece is evenly coated.
Let the salted slices sit undisturbed for 10 minutes to allow the salt to pull out as much liquid as possible.
Pro Tip: Salting is the secret to a crisp salad. It draws out extra water so your cucumbers stay firm and your dressing doesn’t get watered down.
Grab a handful of cucumbers at a time and gently squeeze out the excess water.
Pro Tip: Don’t crush the slices! A gentle, firm squeeze in your hands removes enough moisture without bruising or tearing the delicate cucumber rounds.
Pour in your rice vinegar, granulated white sugar, and toasted sesame oil (if using). Stir everything together well until the sugar fully dissolves into the liquid, then place the bowl in the fridge to chill for 10 to 20 minutes.
Pro Tip: Chilling gives the vinegar time to lightly pickle the cucumbers while locking in a crisp, ice-cold crunch for serving.
Sprinkle black sesame seeds over top for a nice color contrast and subtle crunch. If you want to take it a step further, crown your bowl with real crab meat or imitation crab right before serving.
Pro Tip: Hold off on adding the sesame seeds and crab until the very last second before serving so the garnishes stay fresh and crisp instead of soaking up the liquid.
Frequently Asked Questions
You can slice the cucumbers and mix the dressing separately a day in advance. Once combined, serve within 1 to 2 hours for maximum crunch. Letting it sit overnight softens the vegetable and dilutes the dressing.
No need to rinse! Just give them a firm squeeze to remove the liquid. The trace amount of salt left behind seasons the dressing, while rinsing only adds unwanted moisture back into the slices.
Salting pulls out moisture, but squeezing actually removes it. If you skip this, that extra liquid dilutes your sweet and sour dressing, leaving you with a soggy side dish.
Store leftovers in an airtight container in the fridge for up to 2 days. The texture softens over time, but the flavors remain great.
No, freezing ruins raw cucumbers. Thawing turns them into a mushy, watery mess, so this side dish is strictly best enjoyed fresh.
This recipe is 56 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Japanese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Cucumber Salad Recipes You Might Like
Japanese Cucumber Salad
Ingredients
- 250 g Japanese cucumber, or Persian cucumber
- 1 teaspoon salt
- 1½ tablespoons rice vinegar
- 1 tablespoon sugar
- 3 dashes toasted sesame oil, optional
- ½ teaspoon black sesame seeds, optional
Instructions
- Slice the cucumber into thin, even slices.
- In a bowl, add the cucumber slices and salt. Mix well.Pro Tip: Use enough salt to draw out the excess moisture from the cucumber, which helps keep the cucumber crisp.
- Set aside for 10 minutes.
- Gently squeeze out the excess water from the cucumber.
- Add the vinegar, sugar, and sesame oil (if using). Mix well and chill for 10 to 20 minutes.
- Garnish with black sesame seeds. For an extra touch, top with crab meat before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
