Sunomono (酢の物) is a classic Japanese cucumber salad made from very thinly sliced cucumbers tossed in a bright vinegar dressing of rice wine vinegar, soy sauce and a touch of sugar. Light, crisp and refreshing, it makes an ideal side or starter for many meals.
What is sunomono?
Sunomono (酢の物) is a simple Japanese cucumber salad featuring paper-thin cucumber slices dressed in a tangy, slightly sweet vinegar mixture made from rice wine vinegar, soy sauce and sugar. Often offered at sushi restaurants, it’s prized for its clean, refreshing flavor and crisp texture.
A key technique is lightly salting the cucumber slices and letting them sit briefly. Salting draws out excess moisture and firms the flesh, producing a satisfying crunch that sets sunomono apart from other cucumber salads.
Why use Japanese cucumbers?
Japanese cucumbers are ideal for sunomono because they have thin skin, few seeds, a crisp bite and a mild, slightly sweet flavor. Since the peel is usually left on, a cucumber with non-bitter, thin skin works best.
Types of cucumbers for sunomono
If you can’t find Japanese cucumbers, English (hothouse) or Persian cucumbers make good substitutes. Choose medium-sized English cucumbers rather than very large ones, and note that about 3–4 medium Persian cucumbers equal one large Japanese cucumber.
Ingredients for Sunomono
- Japanese cucumber – Choose a firm, unblemished cucumber. Substitute a medium English cucumber or 3–4 medium Persian cucumbers.
- Sea salt – Coating the sliced cucumbers with a little salt draws out moisture and enhances crunch.
- Rice wine vinegar – Use unseasoned rice wine vinegar for a bright, clean acidity.
- Soy sauce – A small amount adds savory depth and umami.
- Sugar – Balances the vinegar for a well-rounded dressing.
- Toasted sesame seeds (optional) – Provide a subtle nutty aroma and texture.
How to make Sunomono (Japanese Cucumber Salad)
- Slice the cucumbers very thinly with a mandoline or a sharp knife, keeping slices uniform.
- Sprinkle the slices with sea salt and toss to coat. Let them rest for several minutes so the salt draws out moisture. Gently squeeze or pat the cucumbers to remove excess liquid. If they taste too salty, rinse briefly and drain.
- Whisk together rice wine vinegar, soy sauce, sugar and sesame seeds until the sugar dissolves to make the dressing.
- Toss the drained cucumbers with the dressing. Serve immediately or chill briefly before serving for a cooler, crisper result.
More cucumber recipes:
- Spicy Korean cucumber salad (oi muchim)
- Crunchy Asian cucumber salad
- Spicy Asian cucumber salad
10 Minute Sunomono (Japanese Cucumber Salad)
Rate
Equipment
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Mandoline Slicer (recommended for very thin, even slices)
Ingredients
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Sunomono Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds (optional)
Instructions
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Prep the cucumbers: Use a mandoline or sharp knife to slice the cucumbers very thin. Toss the slices with sea salt and let stand 3–6 minutes so excess moisture is drawn out. Squeeze or pat dry; rinse briefly if they taste too salty.
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Make the dressing: Whisk rice wine vinegar, sugar, soy sauce and sesame seeds in a small bowl until the sugar dissolves.
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Serve: Toss the drained cucumbers with the dressing and serve immediately or chill until cold. Enjoy.
Notes
- Substitutions: Use a medium English cucumber or about 3–4 Persian cucumbers if Japanese cucumbers aren’t available.
- Optional additions: Add wakame (seaweed), octopus, crab or shrimp for more texture and flavor.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Japanese cucumbers are thin, mild cucumbers with very few seeds. Their crisp texture and slightly sweet flavor make them ideal for eating raw or pickling.
Sunomono is usually served chilled as an appetizer or side. It pairs well with wakame (seaweed) and can be topped with octopus, crab or shrimp for a heartier dish.