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Japanese Cucumber Sunomono

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine Japanese
Servings 4 people
Calories 214 kcal

Equipment

  • 1 Vegetable Peeler
  • 1 Mandoline or Sharp Knife For very thin, uniform slices
  • 2 Mixing Bowls One for cucumbers, one for dressing
  • 1 Whisk
  • 1 Clean Tea Towel For squeezing liquid from cucumbers

Ingredients
  

Main

  • 2 large cucumbers
  • 1 teaspoon salt
  • 4 teaspoons white sugar
  • 1 ½ teaspoons minced fresh ginger root
  • 5 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seeds or to taste

Instructions
 

  • Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  • Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  • Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  • Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  • Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Notes

Achieving the right texture is paramount for sunomono. Ensure you salt the cucumbers thoroughly and, critically, squeeze out as much excess liquid as possible. This prevents a watery salad and yields a crisp, concentrated cucumber flavor. For an elevated experience, lightly toast your sesame seeds before garnishing to enhance their nutty aroma. Consider incorporating rehydrated wakame seaweed for an additional layer of umami and textural complexity. A pinch of Togarashi or dried chili flakes can also introduce a subtle, pleasant heat without overpowering the delicate balance of sweet and tangy.