There’s a refreshing simplicity to sunomono, the delightful Japanese cucumber salad that’s perfect for brightening up any meal. I first discovered this recipe on a warm summer evening, when the desire for something light yet satisfying was undeniable. As I sliced the crisp Japanese cucumber, I could already imagine the vibrant flavors dancing on my palate.
With just a handful of ingredients, this salad brings a burst of umami and a perfect crunch to your table. The balance of tangy rice wine vinegar, a hint of sweetness from the sugar, and the earthy notes of toasted sesame seeds create a harmonious dish that pairs perfectly with grilled meats or can be enjoyed on its own as a refreshing snack.
If you’re yearning for a way to escape the fast-food monotony and dive into something homemade and invigorating, join me in the kitchen as we whip up this easy sunomono that promises not just to satisfy your cravings but also to transport you straight to a tranquil Japanese garden.
Why is Sunomono the ultimate salad choice?
Delightful flavor: Sunomono offers a vibrant mix of tangy and sweet that elevates your meals.
Quick prep: With just a few steps, you can whip this up in minutes, making it a fantastic choice for busy weeknights.
Versatile pairing: This refreshing salad complements rich dishes, making it a perfect side for grilled meats or sushi.
Unique crunch: The thinly sliced Japanese cucumber adds a satisfying snap that enhances every bite.
Cultured experience: Enjoy a taste of Japan right in your kitchen and impress your guests with this simple yet exotic dish! Perfect for those looking to escape fast food and embrace the joy of homemade goodness!
Sunomono Ingredients
• Discover all you need for this refreshing Japanese cucumber salad!
For the Salad
- Large Japanese cucumber – The star of this dish, offering crispiness and a refreshing taste.
- Sea salt – Helps to draw out moisture from the cucumber for a perfect texture.
For the Dressing
- Rice wine vinegar – Adds a tangy flavor that beautifully complements the cucumber.
- Sugar – Balances the tanginess with a hint of sweetness, making the sunomono irresistible.
- Soy sauce – Infuses the salad with umami, enhancing the overall flavor profile.
- Toasted sesame seeds – Provides a nutty finish and delightful crunch, enhancing the sunomono experience.
How to Make Sunomono
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Slice the Japanese cucumber thinly and place it in a bowl. Aim for uniform slices, about 1/8 inch thick, to ensure a delightful crunch in every bite.
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Sprinkle the sea salt over the cucumber and let it sit for about 10 minutes. This step is crucial as it draws out moisture, enhancing the crispiness of your salad.
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Whisk together the rice wine vinegar, sugar, soy sauce, and toasted sesame seeds in a separate bowl. Blend until smooth, allowing the sugar to dissolve and the flavors to meld beautifully.
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Drain the cucumbers and add them to the dressing. Mix well to combine, making sure every slice is coated with that delicious blend of flavors.
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Serve immediately or chill before serving if desired. Chilling enhances the taste, making it even more refreshing—perfect for a hot day!
Optional: Garnish with extra toasted sesame seeds for an added crunch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sunomono
Fridge: Store leftover sunomono in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier!
Freezer: Freezing is not recommended for sunomono, as the cucumbers will become mushy after thawing. Enjoy this salad fresh for the best texture!
Reheating: Since sunomono is served cold, there’s no need to reheat. Simply pull it from the fridge and enjoy—it’s perfect for a quick and refreshing snack!
Preparation Tips: If you plan to make sunomono ahead of time, keep the dressing separate until you’re ready to serve. This prevents the cucumbers from getting too soft.
Expert Tips for Making Sunomono
Slice Thinly: Make sure to cut the Japanese cucumber into thin, even slices to enhance texture and flavor.
Don’t Rush Salt: Allow the cucumber to sit with sea salt for the full 10 minutes; this helps to draw out moisture and keep your salad crispy.
Adjust Sweetness: Taste the dressing and tweak the sugar to your preference. A little extra can really elevate your sunomono!
Serve Chilled: For the best experience, let your sunomono chill in the refrigerator before serving; the flavors will meld beautifully.
Use Fresh Ingredients: Fresh cucumbers and quality rice wine vinegar elevate your sunomono, ensuring a bright and vibrant dish every time.
What to Serve with Sunomono?
Elevate your meal with delightful pairings that enhance the refreshing flavors of this Japanese cucumber salad.
- Grilled Chicken Teriyaki: The sweetness of teriyaki sauce beautifully complements the tangy sunomono, creating a balanced harmony of flavors on your plate.
- Sushi Rolls: Pairing sunomono with fresh sushi introduces an exquisite contrast of textures, making each bite a culinary adventure.
- Miso Soup: This warm and comforting dish adds depth, allowing the crisp, cool sunomono to shine as a refreshing contrast.
- Steamed Edamame: Nutty and buttery, edamame makes for a simple yet satisfying side that ties together the meal’s Japanese theme.
- Stir-Fried Vegetables: Colorful and crunchy, a medley of stir-fried veggies provides an extra layer of taste while complementing the sunshine brightness of your salad.
- Rice (Plain or Fried): A fluffy bed of rice absorbs the delicious dressing flavors, creating a wholesome foundation that enhances the meal.
- Japanese Green Tea: Sipping on this soothing beverage offers a calming balance and enhances the fresh taste of the sunomono while aiding digestion.
- Fruit Sorbet: For dessert, a light fruit sorbet echoes the refreshing quality of sunomono, cleansing the palate and leaving everyone with a sweet note.
Make Ahead Options
Sunomono is an ideal choice for those busy weeknights! You can prepare the cucumber and sprinkle it with sea salt up to 24 hours in advance; simply refrigerate the salted cucumber in an airtight container to maintain its crispness. Additionally, the dressing can be made a couple of days ahead (up to 3 days) and stored in the fridge. When you’re ready to serve, just drain the cucumbers, toss them with the dressing, and give it a quick mix to combine. This makes your sunomono just as delicious as if made fresh, while saving you precious time during mealtime.
Sunomono Variations & Substitutions
Feel free to let your creativity shine by customizing this delightful salad to suit your taste buds!
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Cucumber Alternatives: Swap Japanese cucumber for English cucumber for a similar crunch, or try a thinly sliced zucchini for a twist.
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Vegan Option: Replace the soy sauce with tamari to make this dish gluten-free and vegan-friendly.
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Spice it Up: Add a pinch of red pepper flakes or a splash of sriracha to the dressing for a kick of heat.
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Herb Infusion: Toss in fresh herbs like cilantro or mint for an aromatic twist that brightens the dish even further.
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Nutty Flavor: Substitute toasted sunflower seeds or chopped peanuts for the sesame seeds to add a unique crunch.
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Fruity Touch: Mix in thin slices of radish or a handful of diced mango for a sweet and zesty flavor boost.
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Noodle Addition: For a heartier version, serve the sunomono over a bed of cold soba noodles; this will create a delightful contrast in textures.
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Pickled Veggies: Incorporate pickled carrots or daikon for added tang and a pop of color that enhances the presentation.
Sunomono (Japanese Cucumber Salad) Recipe FAQs
How do I choose the best cucumber for Sunomono?
Absolutely! When selecting a Japanese cucumber, look for one that is firm, with no dark spots or blemishes. The skin should be dark green and shiny, indicating freshness. A good cucumber should also feel heavy for its size, and ideally, be about 8-10 inches long for the best texture in your sunomono.
How should I store leftover Sunomono?
Very important! Store your leftover sunomono in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors will continue to meld and develop, making it even tastier on the second and third days. Just give it a gentle stir before enjoying!
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Can I freeze Sunomono?
No, I don’t recommend freezing sunomono. Freezing will make the cucumbers mushy when thawed, significantly altering the texture you’ve worked so hard to perfect. It’s best to enjoy this salad fresh. If you want to prepare it ahead of time, keep the dressing separate until you’re ready to serve.
What if my Sunomono is too salty?
If you find your sunomono is on the salty side, you can balance it out by adding a bit more sugar to the dressing. Mix the dressing ingredients (rice wine vinegar, sugar, soy sauce, sesame seeds) and taste as you go. Aim for that delightful balance of sweet and salty! If it’s still too salty, try adding some extra fresh cucumber slices to dilute the saltiness.
Is Sunomono suitable for my gluten-free diet?
Definitely! To make sunomono gluten-free, simply replace the soy sauce with a gluten-free alternative, such as tamari. This way, you can still enjoy this delightful Japanese cucumber salad without any worries. Always double-check your dressing ingredients to ensure they’re gluten-free!
Can I add other ingredients to customize my Sunomono?
The more the merrier! You can absolutely customize your sunomono with additional ingredients. Consider adding thinly sliced carrots, radishes, or even a hint of sesame oil for added flavor. If you enjoy seafood, sliced shrimp or octopus can also elevate this dish to a new level!
Delicious Sunomono: Quick Japanese Cucumber Salad Recipe!
Ingredients
Equipment
Method
- Slice the Japanese cucumber thinly and place it in a bowl.
- Sprinkle the sea salt over the cucumber and let it sit for about 10 minutes.
- Whisk together the rice wine vinegar, sugar, soy sauce, and toasted sesame seeds in a separate bowl.
- Drain the cucumbers and add them to the dressing. Mix well to combine.
- Serve immediately or chill before serving if desired.
