Name: Sunomono Japanese Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 Japanese cucumbers (or Persian/English cucumbers), thinly sliced; 1 teaspoon salt; 1/4 cup rice vinegar; 1 1/2 tablespoons granulated sugar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame oil; 1 tablespoon toasted sesame seeds; 1–2 tablespoons wakame seaweed, dried, rehydrated and drained

Sunomono Japanese Cucumber Salad Recipe tastes crisp, tangy, a little sweet, and insanely refreshing, like a cucumber spa day that decided to become dinner. It works perfectly for busy home cooks who want a light side dish in about 15 minutes from start to finish. I first learned this in a tiny Tokyo izakaya, then spent years tweaking it in my small American kitchen.

Why Sunomono Japanese Cucumber Salad Recipe Is Worth It

This salad hits that perfect balance of salty, sweet, and vinegary with a cool crunch in every bite. It pairs with almost any main dish, from grilled chicken to simple rice bowls, and it never feels heavy.

You also mix it in one bowl, with no cooking and minimal cleanup. It works great for meal prep, potlucks, or those nights when you stare into the fridge and think, “I need something fresh, fast.”

Clean, crisp, and addictive, this Sunomono Japanese Cucumber Salad Recipe tastes like a restaurant side dish that you secretly eat as the main course. ★★★★★

Ingredients You Need

Cucumbers

2 Japanese cucumbers or Persian cucumbers, thinly sliced
- Use Japanese cucumbers if you find them; they stay extra crisp and have tiny seeds.
- Persian cucumbers from most American grocery stores work just as well.
- As a backup, use English cucumbers and scoop out the seeds so the salad stays less watery.

Salt

1 teaspoon fine sea salt
- Sea salt or kosher salt both work; avoid iodized table salt because it can taste a little harsh.
- You use the salt to draw out moisture and keep the cucumbers crunchy.

Vinegar mixture

3 tablespoons rice vinegar
- Choose unseasoned rice vinegar so you control the sugar and salt.
- I like Marukan or Kikkoman brands for consistent flavor.
1 to 1½ tablespoons sugar, to taste
- Granulated sugar dissolves quickly and keeps the dressing clear.
- Use less sugar for a sharper, more tangy salad.
½ teaspoon soy sauce
- Use regular soy sauce or low sodium if you watch your salt.
- For gluten free, swap in tamari or certified gluten free soy sauce.
½ teaspoon toasted sesame oil
- A little goes a long way and adds that nutty aroma you smell in good Japanese side dishes.

Optional add-ins

1 to 2 tablespoons thinly sliced red onion or scallion
1 to 2 tablespoons wakame seaweed, rehydrated and drained
1 teaspoon toasted sesame seeds
A pinch of red pepper flakes or shichimi togarashi for heat

Equipment

Sharp chef’s knife or mandoline slicer
Cutting board
Medium mixing bowl
Small bowl or measuring cup for the dressing
Colander or fine mesh strainer
Clean kitchen towel or paper towels
Chopsticks or spoon for tossing

Quick Tips & substitutions

Slice cucumbers very thin so they soak up the vinegar mixture quickly.
Salt the cucumbers, then squeeze gently to remove extra water and keep the salad crunchy.
Use unseasoned rice vinegar so the flavor stays clean and not overly salty.
Swap soy sauce with tamari or coconut aminos for gluten free needs.
Replace sugar with a small amount of honey or agave if you prefer unrefined sweeteners.
Add wakame seaweed for a more traditional Japanese sunomono style.
Toss just before serving if you like maximum crunch.
Chill the salad at least 10 minutes to let the flavors meld.

How to Make Sunomono Japanese Cucumber Salad Recipe

Step 1: Slice and salt the cucumbers

Wash the cucumbers and pat them dry. Slice them into very thin rounds, about 1 to 2 millimeters thick; a mandoline makes this super easy, but a sharp knife works fine. Place the slices in a mixing bowl and sprinkle the salt evenly over them, then toss with your hands so every piece gets a little salt.

Let the cucumbers sit for 10 minutes while the salt pulls out extra moisture. After 10 minutes, squeeze a handful of cucumbers gently over the sink or a bowl to remove water. Transfer the squeezed cucumbers to a clean bowl and discard the liquid.

Step 2: Mix the sunomono dressing

In a small bowl or measuring cup, add rice vinegar, sugar, soy sauce, and toasted sesame oil. Stir until the sugar dissolves completely and the mixture looks clear. Taste and adjust; add a pinch more sugar if you want a softer flavor or a splash more vinegar if you like extra tang.

Step 3: Combine cucumbers and dressing

Pour the dressing over the salted, squeezed cucumbers. Toss gently with chopsticks or a spoon so every slice gets coated. Add sliced red onion, scallion, or rehydrated wakame if you use them, then toss again.

Sprinkle sesame seeds and a tiny pinch of red pepper flakes on top if you like a little heat. Taste one slice and adjust with a tiny splash of soy sauce or vinegar if needed. Chill the bowl in the fridge for at least 10 minutes so the flavors settle in.

Step 4: Serve

Give the salad a quick toss before serving, since some dressing will sink to the bottom. Spoon the cucumbers and a bit of the vinegar mixture into small bowls or plates. Garnish with extra sesame seeds or scallion for a restaurant style look.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce instead of regular soy sauce.
Vegan: The base recipe already fits a vegan diet; just keep sweeteners plant based.
Low carb / keto: Reduce or skip the sugar and sweeten lightly with a keto friendly sweetener, then adjust to taste.
Extra crunchy: Add thinly sliced radish or carrot matchsticks.
Protein boost: Top with chilled tofu cubes or cooked, chilled shrimp.
Spicy version: Add more red pepper flakes, shichimi togarashi, or a tiny drizzle of chili oil.
Seaweed sunomono: Increase wakame and add a bit more vinegar and soy sauce for balance.

Ways to Serve

Serve as a refreshing side with grilled chicken, salmon, or tofu.
Add to a bento style lunch with rice, edamame, and a simple protein.
Use as a crunchy topping for rice bowls or noodle bowls.
Pair with miso soup and steamed rice for a light, simple meal.
Offer as a palate cleanser between richer dishes at a family dinner.

Storage Success

Store leftover Sunomono Japanese Cucumber Salad Recipe in an airtight container in the fridge. It tastes great for up to 2 days, though the cucumbers soften slightly after the first day. If the salad tastes too sharp after chilling, add a pinch of sugar or a few fresh cucumber slices to balance it. Stir before serving so the dressing coats everything again.