Japanese Cucumber Salad (Sunomono)
For a light and incredibly refreshing side dish, try my classic Japanese Cucumber Salad (Sunomono) recipe. This crunchy salad with wakame seaweed and sweet-and-sour dressing goes with any Japanese meal. I'll share 3 seafood variations you can try, too.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tbsp rice vinegar (unseasoned)
- 2 Tbsp sugar
- ½ tsp Diamond Crystal kosher salt
- ½ tsp soy sauce ((use GF soy sauce for gluten-free))
- 2–3 Japanese cucumbers
- 1 tsp Diamond Crystal kosher salt
- 1 Tbsp dried wakame seaweed ((3 g; 20–30 g after rehydration))
- ½ Tbsp toasted white sesame seeds
- 4 pieces real or imitation crabmeat ((skip for vegan/vegetarian))
- 2 oz octopus sashimi (boiled octopus) ((skip for vegan/vegetarian))
- 2 Tbsp shirasu (boiled salted baby anchovies) ((skip for vegan/vegetarian))
- 2 red radishes ((for vegan/vegetarian))
Instructions
- 1
Gather all the ingredients.
- 2
To Make the Dressing
- 3
In a saucepan, combine 4 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, ½ tsp Diamond Crystal kosher salt, and ½ tsp soy sauce. Alternatively, you can use a microwave-safe bowl and heat it in the microwave until the sugar dissolves.
- 4
Place the saucepan over medium heat and whisk the ingredients together well (I use this whisk). Once the sugar dissolves completely, remove from the heat and let it cool. Tip: If you decrease the sugar amount (which I don't recommend), you may find that the vinegar tastes too strong. If it's still too strong for you after adding the cucumbers, you can dilute it at this stage with a very small amount of Dashi (Japanese soup stock), Vegan Dashi, or water.
- 5
To Make the Sunomono
- 6
Soak 1 Tbsp dried wakame seaweed in a bowl of water and let it rehydrate for 5 minutes.
- 7
Meanwhile, peel the skin of 2–3 Japanese cucumbers alternately to create a striped pattern. Then, thinly slice the cucumbers into rounds.
- 8
Sprinkle 1 tsp Diamond Crystal kosher salt on the cucumber and gently massage it in. Set aside for 5 minutes. The salt draws out the moisture from the cucumbers so it doesn't dilute the dressing later.
- 9
Use your hand(s) to squeeze out the liquid from the rehydrated wakame seaweed and add it to a medium bowl.
- 10
Squeeze out the liquid from the cucumber slices. Add them to the bowl with the wakame.
- 11
Add ½ Tbsp toasted white sesame seeds and pour the dressing on top.
- 12
Toss to combine everything together. Serve in individual bowls or a large serving bowl.
- 13
To Make the Variations
- 14
Crabmeat: Cut 4 pieces real or imitation crabmeat into thirds lengthwise. Add to the cucumber and wakame seaweed mixture in Step 7. Boiled octopus: Slice 2 oz octopus sashimi (boiled octopus) thinly. Add in Step 7. Boiled salted baby anchovies: Add 2 Tbsp shirasu (boiled salted baby anchovies) in Step 7.
- 15
To Store
- 16
Keep in an airtight container and store in the refrigerator for up to 3 days for the classic version and 2 days for the seafood variations. However, the cucumber may release more moisture and dilute the sauce, so enjoy it soon!