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Close-up of Japanese cucumber salad (sunomono) with sesame seeds in a white bowl

Japanese Cucumber Salad (Sunomono)

A quick, refreshing Japanese cucumber salad made with thin cucumber slices, a light rice vinegar dressing, and toasted sesame seeds — ready in about 25 minutes.
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Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers English or Persian preferred
  • 2 tbsp rice vinegar white vinegar can be substituted
  • 1 tbsp sugar
  • 1 tsp salt for drawing out water
  • 1 tbsp sesame seeds toasted preferred
  • 1/4 tsp red chili flakes optional

Equipment

  • Chef's Knife or Mandoline Slicer
  • Cutting board
  • Mixing Bowl
  • Kitchen Towel or Paper Towels

Method
 

  1. Wash the cucumbers thoroughly and pat dry. Slice very thin, about 1/16 to 1/8 inch thick.
  2. Toss the cucumber slices with the salt and let sit for about 10 minutes to draw out excess water.
  3. Squeeze the cucumbers gently in a clean kitchen towel or paper towel to remove as much liquid as possible.
  4. In a small bowl, whisk together the rice vinegar and sugar until the sugar dissolves.
  5. Pour the dressing over the cucumbers and toss to coat evenly.
  6. Fold in the sesame seeds and chili flakes, if using.
  7. Chill for at least 10 minutes before serving.

Notes

Best eaten within a few hours for maximum crunch. Store leftovers in an airtight container in the fridge for up to 24 hours — do not freeze. For a spicy version, add extra chili flakes or a drizzle of chili oil. For a soy sauce version, add a splash of soy sauce or tamari with a few drops of toasted sesame oil.