Japanese Cucumber Salad

Name: Japanese Cucumber Salad (Sunomono)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 large cucumbers; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon sesame seeds; Chopped green onions (optional)

kate

Update : March 31, 2026

Japanese cucumber salad with sesame and green onions in a bowl

why make this recipe

This salad is quick, fresh, and light. It takes little time and uses simple ingredients. It pairs well with rice, fish, or a main dish. It cleans the palate and adds a cool crunch to any meal.

introduction

Japanese Cucumber Salad, also called sunomono, uses thin cucumber slices dressed in a tangy, slightly sweet sauce. The flavors are mild and clear. You can make it in ten minutes and serve it cold. It is great for hot days and for a fast side dish.

how to make Japanese Cucumber Salad

Prepare the cucumbers and the dressing, toss them together, and let them sit a short time to soak up the flavors. Use thin slices so the dressing reaches every piece.

Ingredients :

2 large cucumbers
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon sesame seeds
Chopped green onions (optional)

Directions :

Thinly slice the cucumbers and place them in a bowl.
In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar dissolves.
Pour the dressing over the cucumbers and toss to coat evenly.
Let it marinate for about 10 minutes.
Just before serving, sprinkle with sesame seeds and chopped green onions if desired.

how to serve Japanese Cucumber Salad

Serve chilled in a small bowl. It goes well with rice, grilled fish, or a bento box. Serve it as a light side or a simple starter.

how to store Japanese Cucumber Salad

Keep the salad in an airtight container in the fridge. Use within 1–2 days for the best texture. The cucumbers will soften if you store them too long.

tips to make Japanese Cucumber Salad

Slice the cucumbers thin for best flavor.
If cucumbers are watery, sprinkle salt and let sit 5 minutes, then drain liquid before dressing.
Taste the dressing and adjust sugar or soy sauce to your liking.
Use toasted sesame seeds for more aroma.

variation (if any)

Add a few slices of wakame seaweed for a classic sunomono touch.
Add thin carrot strips for color and crunch.
Use mirin or a little extra sugar for a sweeter dressing.

FAQs

Q: Can I use English or Persian cucumbers?
A: Yes. Any thin-skinned cucumber works well.

Q: Can I make this ahead?
A: Yes, but eat within 1–2 days. The cucumbers get soft after long storage.

Q: Is this recipe spicy?
A: No. It is mild and tangy. Add a pinch of chili flakes if you want heat.

Q: Can I skip the soy sauce?
A: You can use a pinch of salt instead, but soy sauce adds depth and color.

Conclusion

For a full photo guide and step-by-step tips, see Sunomono Salad Recipe (Japanese Cucumber Salad). For variations and notes from another home cook, check Japanese Cucumber Salad (Sunomono) • crisp & refreshing!.