Japanese Cucumber Salad Recipe

Sometimes, the best dishes are the simplest. Case in point: Japanese Cucumber Salad, also known as Sunomono. This light, vinegary side dish is a staple in Japanese meals—served alongside rice bowls, sushi, or as a refreshing palate cleanser during summer.

The key here is balance: crisp cucumber slices meet a tangy-sweet rice vinegar dressing with just a hint of umami from soy sauce and optional sesame oil. Add a sprinkle of sesame seeds, and you’ve got a salad that’s as elegant as it is effortless.

It takes less than 10 minutes to make, but don’t let that fool you. It’s bright, clean, and ridiculously addictive. Serve it chilled, and it just might steal the spotlight from the main dish.

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Ingredients (serves 2–3):

• Japanese or Persian cucumbers – 2 small (or 1 large English cucumber)

• Salt – 1/2 tsp (for drawing out moisture)

For the dressing:

• Rice vinegar – 2 tbsp

• Sugar – 1 tbsp

• Soy sauce – 1 tsp

• Sesame oil – 1/2 tsp (optional)

For garnish:

• Toasted sesame seeds – 1 tsp

• Optional: thinly sliced wakame seaweed or chili flakes for heat

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Step-by-Step Instructions:

1. Slice and salt the cucumbers (5 minutes):
Thinly slice cucumbers into rounds—use a mandoline if you have one for paper-thin slices. Place in a bowl and toss with salt. Let sit for 5 minutes, then gently squeeze or blot with paper towels to remove excess moisture. This keeps the salad crisp, not watery.

2. Make the dressing (2 minutes):
In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil (if using) until sugar dissolves. Taste and adjust if needed—add more sugar for sweetness or soy sauce for saltiness.

3. Combine and chill (5 minutes):
Toss the cucumbers in the dressing and let sit for at least 5 minutes. Garnish with toasted sesame seeds just before serving.

4. Serve cold:
Sunomono is best served chilled as a refreshing side dish or appetizer. It pairs beautifully with sushi, teriyaki, rice bowls, or grilled fish.

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Pro Tip:

Use Japanese or Persian cucumbers. They’re thinner-skinned, less watery, and have fewer seeds—perfect for soaking up flavor without getting soggy. And don’t skip the salt step! It’s what gives this salad its signature crunch.

Want to bulk it up? Add wakame seaweed (soaked and drained), julienned carrots, or thin slices of radish for a colorful twist.