Japanese Cucumber Sunomono

Japanese Cucumber Sunomono
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    22

Experience the refreshing zest of Japanese cuisine with this delightful Cucumber Sunomono. A symphony of sweet, sour, and savory flavors, this vibrant salad is perfect as a light appetizer, a crisp side dish, or a palate-cleansing accompaniment to any summer feast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    810 mg
  • Sugar
    7 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Prepare the Cucumbers (5 minutes): Using a vegetable peeler, create decorative stripes along the cucumbers by removing alternating strips of peel. Trim the ends and halve the cucumbers lengthwise.

02

Step
10 mins

Salt and Drain (10 minutes): Thinly slice the cucumbers using a mandoline or a sharp knife. Place the slices in a bowl, sprinkle with salt, and toss gently. Let stand for 5 minutes to draw out excess moisture.

03

Step
5 mins

Prepare the Dressing (5 minutes): In a separate bowl, whisk together the sugar, minced ginger, rice vinegar, and soy sauce until the sugar is fully dissolved and the mixture is well combined.

04

Step
1 hrs

Combine and Chill (1 hour +): Gently squeeze the cucumber slices to remove the released liquid. Add the cucumbers to the dressing and toss to coat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

05

Step
2 mins

Garnish and Serve (2 minutes): Just before serving, sprinkle each portion generously with toasted sesame seeds. Enjoy the refreshing taste of your homemade Sunomono!

For an extra layer of flavor, try adding a pinch of red pepper flakes to the dressing.
Toasting the sesame seeds enhances their nutty aroma and taste.
If you don't have rice vinegar, you can substitute with white wine vinegar, but use it sparingly as it has a stronger flavor.
For a sweeter salad, add half a teaspoon of honey to the dressing.

Gus Thiel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 7 Ratings)
Total Reviews: (4)
  • Foster Schadenrau

    This recipe is so easy to follow, and the sunomono is incredibly refreshing! I made it for a BBQ, and everyone loved it.

  • Isobel Herman

    I added a little bit of grated daikon radish for an extra crunch and a subtle peppery taste, worked great!

  • Jermaine Goyette

    I've made this recipe several times, and it always turns out perfectly. The balance of sweet and sour is just right.

  • Joaquin Hettinger

    The tip about toasting the sesame seeds is a game-changer! It really elevates the flavor of the salad.

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