Sunomono

Why You’ll Love This Recipe

Sunomono is incredibly easy to prepare, requires minimal ingredients, and is naturally low in calories. It delivers a clean, crisp bite with a pleasant balance of acidity and sweetness. This simple salad adds elegance and flavor to any meal, and it’s vegan and gluten-free by default, making it a universally appealing side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Japanese or Persian cucumbers

• Rice vinegar

• Sugar

• Salt

• Soy sauce (optional)

• Toasted sesame seeds

• Wakame seaweed (rehydrated, optional)

• Cooked shrimp or imitation crab (optional)

Directions

1. Thinly slice the cucumbers using a mandoline or sharp knife. Place in a bowl and sprinkle with salt. Let sit for 5–10 minutes to draw out excess moisture.

2. Squeeze the cucumbers gently to remove water and pat dry with a paper towel.

3. In a small bowl, whisk together rice vinegar and sugar until dissolved. Add a dash of soy sauce if desired.

4. Add the cucumbers (and wakame, if using) to the dressing and toss to coat.

5. Chill for 10–15 minutes to allow the flavors to meld.

6. Sprinkle with toasted sesame seeds and top with shrimp or crab if using. Serve cold.

Servings and Timing

This recipe serves 4 as a side and takes about 15–20 minutes to prepare, including chilling time.

Variations

• With Protein: Add cooked shrimp or imitation crab for a more filling version.

• Seaweed Addition: Rehydrated wakame adds a briny taste and additional texture.

• Spicy Kick: Add a few slices of chili or a dash of chili oil for heat.

• Sweetener Alternatives: Use honey, agave, or a sugar substitute if preferred.

• Flavor Boost: Add grated ginger or a splash of citrus juice like yuzu or lemon.

Storage/Reheating

Sunomono is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Do not freeze. Serve cold; reheating is not recommended.

FAQs

What kind of cucumber is best for Sunomono?

Japanese or Persian cucumbers are best because they are crisp, thin-skinned, and have fewer seeds.

Can I make Sunomono ahead of time?

Yes, you can make it a few hours ahead and refrigerate. It actually tastes better after chilling.

What is the purpose of salting the cucumbers?

Salting draws out excess moisture, making the cucumbers crunchier and preventing the salad from getting watery.

Is Sunomono vegan?

Yes, the basic version is vegan. Just skip any seafood toppings if avoiding animal products.

Can I use regular cucumbers?

Yes, but peel them and remove the seeds if they’re large and watery.

What other vegetables can I add?

Try thinly sliced radish, carrots, or daikon for added variety and color.

Is rice vinegar necessary?

Yes, rice vinegar gives the characteristic tang and mild sweetness. Substitutes like apple cider vinegar can work in a pinch.

Can I make a sugar-free version?

Yes, use a sugar substitute like stevia or erythritol to taste.

What does Sunomono pair well with?

It’s great with sushi, teriyaki chicken, grilled fish, or even as part of a bento box.

Can I use store-bought dressing?

Yes, but homemade gives you more control over the flavor and sweetness.

Conclusion

Sunomono is a delightful Japanese cucumber salad that’s light, tangy, and easy to make. Whether served as a side dish, appetizer, or refreshing palate cleanser, it offers a clean and vibrant addition to your meal. Simple, versatile, and always refreshing, this dish is a perfect introduction to Japanese home cooking.

Sunomono

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Sunomono is a crisp and refreshing Japanese cucumber salad made with thinly sliced cucumbers marinated in a sweet and tangy rice vinegar dressing, often garnished with sesame seeds and optionally topped with wakame seaweed or shrimp.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegan

Ingredients

2 Japanese or Persian cucumbers

1/4 teaspoon salt

1/4 cup rice vinegar

1 tablespoon sugar

1/2 teaspoon soy sauce (optional)

1 teaspoon toasted sesame seeds

1 tablespoon rehydrated wakame seaweed (optional)

Cooked shrimp or imitation crab (optional)

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Instructions

1. Thinly slice cucumbers using a mandoline or sharp knife. Place in a bowl and sprinkle with salt. Let sit for 5–10 minutes to draw out moisture.
2. Squeeze excess water from cucumbers and pat dry with paper towels.
3. In a small bowl, whisk together rice vinegar, sugar, and soy sauce (if using) until sugar is dissolved.
4. Add cucumbers and wakame (if using) to the dressing and toss to coat evenly.
5. Chill for 10–15 minutes to allow flavors to meld.
6. Serve cold, garnished with sesame seeds and shrimp or crab if desired.

Notes

• Use thin-skinned cucumbers for best texture and flavor.
• Add grated ginger or a splash of citrus juice for extra zest.
• For a vegan version, skip any seafood toppings.
• Store in the fridge and enjoy within 2 days for optimal freshness.

Nutrition

• Serving Size: 1 serving
• Calories: 35
• Sugar: 3g
• Sodium: 210mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg