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Japanese Cucumber Sunomono

Japanese Cucumber Sunomono
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Japanese Cucumber Sunomono is a light, refreshing Japanese side salad featuring thinly sliced cucumbers marinated in a balanced dressing of rice vinegar, sugar, and soy sauce, delivering a perfect blend of sweet, sour, and salty flavors. It’s quick to prepare, low in calories, and pairs beautifully with many Japanese dishes or any meal needing a crisp and tangy accompaniment.

Ingredients

Scale

Main Ingredients

  • 2 Japanese or Persian cucumbers, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt (for salting cucumbers)

Optional Ingredients

  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon dried wakame seaweed, soaked and drained
  • Red pepper flakes or chili oil, to taste (for spicy variation)
  • Freshly grated ginger, 1 teaspoon (for ginger boost)
  • Cooked shrimp or crab meat, 1/4 cup (for seafood addition)
  • Tamari instead of soy sauce (for gluten-free vegan option)
  • Thinly sliced radishes or carrots, 1/4 cup (for extra crunch and color)

Instructions

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Using a mandoline slicer, sharp knife, or vegetable peeler, slice the cucumbers as thinly as possible for a delicate texture. Lightly sprinkle the cucumber slices with salt and let them sit for 10-15 minutes to draw out excess moisture, ensuring the salad remains crisp and not watery.
  2. Make the Dressing: While the cucumbers rest, in a small bowl combine rice vinegar, sugar, soy sauce, and a pinch of salt. Stir well until the sugar dissolves completely, creating a smooth and balanced dressing with a hint of sweetness and tang.
  3. Drain and Mix: After resting, gently squeeze the cucumber slices to remove any excess liquid using your hands or a clean kitchen towel. Transfer the cucumbers to a mixing bowl and pour the prepared dressing over them. Toss gently to coat every slice evenly without bruising them.
  4. Add Optional Ingredients: If using, sprinkle toasted sesame seeds and soaked wakame seaweed into the bowl. For variations, add chili flakes, grated ginger, seafood, or extra vegetables as desired. Toss lightly to combine.
  5. Chill and Serve: Refrigerate the salad for at least 15 minutes before serving. Chilling allows the flavors to meld, enhancing the refreshing and vibrant taste of the dish.

Notes

  • Use fresh, firm cucumbers without soft spots or wrinkles for the best crunch and flavor.
  • Slice cucumbers as thinly as possible to absorb dressing better and achieve the classic Sunomono texture.
  • Salt the cucumbers properly to draw out moisture while avoiding sogginess by draining well after salting.
  • Adjust the amounts of vinegar, sugar, and soy sauce gradually to tailor the balance of sweet, sour, and salty to your liking.
  • Refrigerate before serving to deepen flavors and enhance refreshment.
  • Store leftovers in an airtight container in the fridge and consume within 1-2 days for best texture.
  • Freezing is not recommended as cucumbers become mushy upon thawing.
  • This salad is served cold and does not require reheating.

Nutrition

Keywords: Japanese cucumber salad, Sunomono, cucumber side dish, Japanese side dish, refreshing salad, rice vinegar dressing, low calorie salad, gluten free salad

Find it online: https://jamescookes.com/japanese-cucumber-sunomono/