What is Japanese cucumber salad called in Japanese cuisine?

Japanese cucumber salad is commonly known as sunomono, a traditional Japanese cucumber salad made with vinegar-based dressing. This light dish is popular as a refreshing side that balances richer meals.

What ingredients are used in a Japanese cucumber salad recipe?

Classic Japanese cucumber salad ingredients include Japanese cucumbers, rice vinegar, sugar, soy sauce, mirin, and sesame oil. Optional additions like wakame seaweed or sesame seeds enhance flavor and texture.

How do you keep Japanese cucumber salad from getting watery?

To prevent a watery Japanese cucumber salad recipe, always salt the cucumbers first, let them release moisture, and squeeze them dry before adding the Japanese cucumber salad dressing.

How long does Japanese cucumber salad last in the refrigerator?

Japanese cucumber salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours while maintaining flavor and crunch.

Japanese Cucumber Salad (Sunomono) – Easy & Refreshing 2026

Name: Japanese Cucumber Salad (Sunomono)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 Japanese cucumbers; 1/2 teaspoon salt; 3 tablespoons rice vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 teaspoon mirin; 1 teaspoon sesame oil; 1 tablespoon toasted sesame seeds; Pinch of red chili flakes; 2 tablespoons rehydrated wakame seaweed

Description

A light, crisp, and refreshing Japanese cucumber salad made with thinly sliced cucumbers tossed in a sweet-tangy vinegar dressing. Known as Sunomono, this simple dish balances acidity and subtle sweetness, making it the perfect side for sushi, grilled meats, or rice bowls.

Ingredients

Scale

🛒 Ingredients (Serves 4):

For the Salad:

3 Japanese cucumbers (or Persian cucumbers)
½ teaspoon salt

For the Dressing:

3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon mirin
1 teaspoon sesame oil

Optional Add-Ins & Toppings:

1 tablespoon toasted sesame seeds
Pinch of red chili flakes (for spicy Japanese cucumber salad)
2 tablespoons rehydrated wakame seaweed

Instructions

📝 Instructions:

Step 1: Prepare the Cucumbers
Wash cucumbers and slice very thin using a knife or mandoline. Place in a bowl, sprinkle with salt, and gently massage. Let sit for 10 minutes, then squeeze out excess moisture and drain.

Step 2: Make the Dressing
In a small bowl, whisk together rice vinegar, sugar, soy sauce, mirin, and sesame oil until the sugar dissolves.

Step 3: Combine
Add cucumbers (and wakame, if using) to the dressing. Toss gently until evenly coated.

Step 4: Chill & Serve
Refrigerate for 5–10 minutes. Garnish with sesame seeds and chili flakes before serving.

Notes

Authentic Flavor: Japanese cucumbers give the best crunch, but Persian cucumbers work well too.
Less Watery Salad: Salting the cucumbers is key—don’t skip it.
Make It Spicy: Add chili oil (rayu) or sriracha to the dressing.
Make Ahead: Best served within 24 hours, chilled.

Prep Time: 15 minutes
Cook Time: No cooking
Category: Side Dish / Salad
Method: No-Cook / Tossed
Cuisine: Japanese 🇯🇵