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Japanese Sunomono Cucumber Salad

Japanese Sunomono Cucumber Salad (Rice Vinegar + Sesame Seeds)

isp, lightly vinegary cucumber rounds meet toasted sesame and a whisper of seaweed — Japanese Sunomono Cucumber sings bright, clean flavors in under 15 minutes.
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Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings: 5
Course: Gluten-free, Salad, Side Dish
Cuisine: American
Calories: 62
Ingredients Equipment Method Notes

Ingredients
  

  • Cucumber Prep
  • 12 oz Persian cucumbers about 4 medium
  • 1½ tsp kosher salt
  • Optional Sea Vegetables
  • 1 tbsp dried wakame
  • ½ cup boiling water 120 ml
  • Dressing
  • ½ tsp white sesame seeds toasted
  • ½ tsp black sesame seeds toasted
  • ½ tsp garlic minced
  • 4 tsp rice vinegar
  • 2 tsp tamari gluten-free soy sauce
  • 2 tsp sugar or agave nectar I use agave to keep it vegan
  • 1 tsp lemon or yuzu zest
  • 1 tsp sesame oil optional
  • ½ tsp shichimi togarashi optional, for heat
  • Garnishes optional
  • 2 scallions thinly sliced
  • 2 tsp furikake for umami & crunch

Equipment

  • Medium bowl (for brining cucumbers)
  • Small bowl (for dressing)
  • Wire mesh strainer (to rinse & drain)
  • Whisk or fork
  • Knife / mandoline / vegetable peeler (for thin slicing)
  • FYI: A mandoline gives perfect thin rounds, but a sharp knife or peeler works just fine — just slice evenly.

Method
 

  1. Slice the cucumbers
  2. Use a mandoline, vegetable peeler, or a sharp knife to cut the cucumbers into very thin rounds. Put the slices into the medium bowl.
  3. Salt and brine
  4. Sprinkle 1½ tsp kosher salt over the cucumbers and toss to coat. Let them sit 10 minutes so the salt draws out excess water. This step keeps your salad crisp, not soggy.
  5. Rehydrate wakame (optional)
  6. If you use wakame, place it in a heatproof bowl and pour ½ cup boiling water over it. Let it soak 5 minutes, then drain and squeeze out the water. Chop roughly if the pieces look large.
  7. Rinse & drain
  8. Rinse the salted cucumbers thoroughly under cold water in the wire mesh strainer. Gently squeeze out moisture and pat dry on a clean towel. Return cucumbers to the bowl.
  9. Whisk the dressing
  10. In the small bowl, whisk together toasted white & black sesame seeds, minced garlic, rice vinegar, tamari, sugar or agave, lemon/yuzu zest, and sesame oil (if using). Add shichimi for a slight kick.
  11. Combine & chill
  12. Add the drained wakame (if using) to the cucumbers. Pour dressing over the salad and toss gently to coat. Transfer to a serving dish and garnish with scallions and furikake. Serve immediately or chill briefly.

Notes

Tips for a crisp, not-watery sunomono

  • Salt then rinse. Salt draws out water and helps the dressing stay flavorful.
  • Pat dry. After rinsing, press the cucumber slices between towels to remove moisture.
  • Dress just before serving. Add dressing shortly before serving to avoid sogginess.
  • Use Persian cucumbers. They have fewer seeds and a firmer texture than giant slicing cukes.
  • Skip the cucumber seeds if you’re using a large English cucumber — use a spoon to scoop them out.

Nutritional Info 

  • Calories: ~62 kcal per serving
  • Carbs: ~10 g | Protein: ~2 g | Fat: ~2 g
  • Sodium: ~1692 mg (note: salt & tamari contribute here — adjust if you watch sodium)
  • Fiber & micronutrients: Modest fiber and vitamin C from cucumbers; wakame adds iodine and minerals.