Japanese Cucumber Sunomono Salad
Sunomono is a delicate and refreshing Japanese cucumber salad dressed in a light sweetened rice vinegar marinade. It is commonly served as a palate-cleansing side dish in Japanese cuisine and takes only minutes to prepare.
Thinly sliced cucumbers marinated in a sweet rice vinegar dressing topped with sesame seeds.
Nutrition per serving
Ingredients
salad
dressing
seasoning
topping
Instructions
Slice the Cucumbers
Slice the cucumbers into paper-thin rounds using a mandoline or sharp knife. Place them in a bowl and toss with salt, then let sit for 10 minutes.
Remove Excess Moisture
Squeeze the cucumbers gently with your hands or press with a clean kitchen towel to remove as much water as possible then transfer to a clean bowl.
Mix the Dressing
Whisk together rice vinegar, sugar, and soy sauce in a small bowl until the sugar completely dissolves.
Dress and Serve
Pour the dressing over the cucumbers, toss to coat, and let marinate for 5 minutes. Serve in small bowls topped with toasted sesame seeds.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.