Sunomono Japanese Cucumber Salad Recipe tastes cool, crisp, tangy, and just a little sweet, like a cucumber spa day that met a sushi bar. It works perfectly for busy home cooks who want a quick side dish in under 20 minutes from start to finish. I first learned this in a tiny Los Angeles sushi spot, then came home and reverse-engineered it with way too many cucumbers.

Why You Should Try This Sunomono Japanese Cucumber Salad Recipe

This Sunomono Japanese Cucumber Salad Recipe gives you a light, refreshing side that cuts through rich dishes like tempura, teriyaki chicken, or grilled salmon. The rice vinegar dressing tastes bright and clean, and the sesame seeds and wakame add a little nutty and ocean flavor that keeps each bite interesting.

You can whip this up with simple pantry staples and one or two specialty items from any Asian grocery store. The salad tastes great right away, but it tastes even better after a short chill in the fridge, so it works well for meal prep and bento boxes.

“This Sunomono Japanese Cucumber Salad Recipe tastes restaurant-level fresh, comes together in minutes, and disappears even faster at the table. ★★★★★”

Ingredients You’ll Need

Cucumbers

2 Japanese cucumbers or Persian cucumbers
- These stay crisp and have tiny seeds.
- Use English cucumbers if needed, but scoop out the large seeds and slice thin.

Seasoning and dressing

1 teaspoon fine sea salt, plus more to taste
3 tablespoons unseasoned rice vinegar
- Use Marukan or Kikkoman rice vinegar for a clean, mild flavor.
- Skip seasoned rice vinegar or reduce the sugar if you use it, since it already contains sugar.
1 to 1½ tablespoons sugar
- Use white sugar for the cleanest flavor.
- Swap in honey if you prefer, but start with 1 tablespoon and taste.
1 teaspoon soy sauce
- Use regular Japanese soy sauce such as Kikkoman or Yamasa.
- Use tamari or a gluten free soy sauce if you avoid gluten.
½ teaspoon toasted sesame oil
1 to 2 tablespoons water to adjust the sharpness of the vinegar, as needed

Add-ins and toppings

1 tablespoon dried wakame seaweed, optional but classic
- You can skip this if you do not have it, or use thinly sliced cucumber only.
1 to 2 tablespoons toasted sesame seeds
½ small carrot, peeled and cut into very thin matchsticks, optional for color
Thinly sliced green onion, optional for extra flavor

Pantry shortcuts

Use pre-toasted sesame seeds to save time.
Use pre-cut wakame salad mix from the refrigerated section and mix it with the cucumbers for a quicker version.
Use a bottled sushi vinegar in place of rice vinegar, sugar, and soy sauce, then adjust with a splash of plain rice vinegar if it tastes too sweet.

Equipment

Sharp chef’s knife or mandoline slicer for very thin cucumber slices
Cutting board
Small bowl for soaking wakame
Medium mixing bowl
Small whisk or fork for mixing the dressing
Colander or fine mesh strainer
Clean kitchen towel or paper towels to squeeze cucumbers

Tips & Tricks

Slice the cucumbers as thin as you comfortably can, about 1 to 2 millimeters, so they soak up the dressing.
Salt the cucumbers and let them sit 10 minutes, then squeeze out the liquid so the salad stays crisp and not watery.
Taste the dressing before you add it and adjust with a little more sugar if you like a sweeter Sunomono Japanese Cucumber Salad Recipe.
Add a spoon of water if the vinegar tastes too sharp, then taste again.
Toast raw sesame seeds in a dry skillet over low heat until fragrant, and cool them before adding for the best nutty flavor.
Soak dried wakame in cold water for about 5 minutes only, then squeeze gently so it does not water down the salad.
Chill the salad at least 10 to 15 minutes before serving so the flavors settle and the cucumbers firm up.
Double the recipe for parties, but keep the dressing and cucumbers separate until 30 minutes before serving.

How to Make Sunomono Japanese Cucumber Salad Recipe

Step 1: Prep and slice the cucumbers

Wash the cucumbers and pat them dry. Cut off the ends, then slice them into very thin rounds with a sharp knife or a mandoline. If you use English cucumbers, slice them lengthwise, scrape out the seeds with a spoon, then slice into thin half moons.

Step 2: Salt and drain the cucumbers

Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon of salt. Toss with your hands so the salt coats all the slices. Let the cucumbers sit for about 10 minutes so they release extra water.

After 10 minutes, transfer the cucumbers to a colander. Rinse quickly under cold water to remove extra salt. Squeeze the cucumbers gently but firmly in your hands or in a clean towel until they feel crisp and no longer drip.

Step 3: Soak the wakame

Place the dried wakame in a small bowl and cover it with cold water. Let it soak for about 5 minutes until it softens and expands. Drain well and squeeze gently to remove extra water, then chop any large pieces into bite-size strips.

Step 4: Mix the dressing

In a medium bowl, whisk together rice vinegar, sugar, soy sauce, and toasted sesame oil. Stir until the sugar dissolves completely. Taste and adjust with a bit more sugar for sweetness or a spoon of water if the vinegar tastes too sharp.

Step 5: Combine cucumbers and dressing

Add the squeezed cucumbers to the bowl with the dressing. Add the soaked wakame, carrot matchsticks, and green onion if you use them. Toss gently with chopsticks or tongs so the dressing coats every slice.

Step 6: Finish with sesame seeds and chill

Sprinkle in the toasted sesame seeds and toss again. Taste and adjust salt or sugar one last time. Chill the Sunomono Japanese Cucumber Salad Recipe in the fridge for 10 to 20 minutes before serving so the flavors settle and the cucumbers stay crisp.

What to Serve with Sunomono Japanese Cucumber Salad Recipe

Serve this Sunomono Japanese Cucumber Salad Recipe next to sushi rolls, sashimi, or a simple bowl of steamed rice for a light meal. It pairs nicely with teriyaki chicken, grilled salmon, or pan seared tofu because the tangy vinegar cuts through richer sauces. Add it to a bento box with rice, tamagoyaki, and some edamame for a fresh and colorful lunch. You can also plate it as a small starter before miso soup and a main dish.

Storage Options

Store leftover Sunomono Japanese Cucumber Salad Recipe in an airtight container in the fridge for up to 2 days.
Stir before serving again, since some liquid may collect at the bottom of the container.
Do not freeze this salad, since cucumbers turn mushy and lose their crunch after freezing.
Serve leftovers cold straight from the fridge, or let them sit at room temperature for 5 to 10 minutes to take off the chill.