Sunomono
Japanese Vinegared Cucumber Salad
A quintessential Japanese side dish, Sunomono features thinly sliced cucumbers marinated in a bright, tangy-sweet vinegar dressing. It's incredibly refreshing and serves as an excellent palate cleanser.
🧂 Ingredients
- 2 medium Cucumber(English or Japanese cucumbers work well. If using standard cucumbers, you may want to peel them first.)
- 1/2 tsp Salt(For drawing out moisture from the cucumber.)
- 60 ml Rice vinegar(Unseasoned rice vinegar is preferred.)
- 2 tbsp Sugar(Granulated sugar.)
- 1/4 tsp Salt(For the dressing. Adjust to taste.)
- 1-2 tbsp Dried wakame seaweed(Optional, but adds a lovely texture and umami. Rehydrate before using if instructions require.)
- 1 tbsp Toasted sesame seeds(For garnish.)
👨🍳 Instructions
- 1
Prepare the cucumbers: Wash the cucumbers. Slice them very thinly, about 1-2mm thick. A mandoline slicer is ideal for uniform slices, but a sharp knife works well. Place the cucumber slices in a colander set over a bowl. Sprinkle with 1/2 tsp of salt and toss gently. Let sit for at least 10-15 minutes to draw out excess water.
⏱️ 15 minutes - 2
Prepare the dressing: While the cucumbers are salting, whisk together the rice vinegar, sugar, and 1/4 tsp salt in a small bowl until the sugar and salt are completely dissolved. Taste and adjust sweetness or tanginess if desired.
⏱️ 3 minutes - 3
Squeeze the cucumbers: Take handfuls of the salted cucumber slices and firmly squeeze out as much liquid as possible. You can also wrap them in a clean kitchen towel or cheesecloth and twist to wring out the water. Discard the released liquid. This step is crucial for preventing a watery salad.
⏱️ 5 minutes - 4
Combine and marinate: Place the squeezed cucumber slices in a clean bowl. If using wakame, rehydrate it according to package directions (usually by soaking in water for a few minutes), drain well, and add it to the bowl with the cucumbers. Pour the prepared vinegar dressing over the cucumbers and wakame. Toss gently to coat everything evenly.
⏱️ 2 minutes - 5
Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it marinates, the more flavorful it will become, up to a few hours. Just before serving, drain off any excess liquid and garnish generously with toasted sesame seeds.
💡 Pro Tips
- ✓Squeezing out the water from the cucumbers is the most important step for achieving the right texture and preventing a diluted dressing.
- ✓The final flavor should be a balance of tangy and sweet, with a refreshing crispness from the cucumber.
- ✓Serve as a light appetizer, a palate cleanser between richer dishes, or as a refreshing side dish to grilled fish or tempura.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded imitation crab meat (kani kama) for a classic 'Kani Sunomono'.
- Include thinly sliced cooked shrimp or octopus.
- Incorporate other thinly sliced vegetables like carrots or daikon radish.
- Add a pinch of dashi powder to the dressing for an extra layer of umami.