Sunomono (cucumber salad) Recipe

Sunomono is a refreshing Japanese cucumber salad marinated in a sweet vinegar dressing and mixed with sesame seeds. This traditional dish is easy to make with simple ingredients and makes a perfect side dish that pairs beautifully with a variety of entrées, from Japanese-style meat or fish to dishes seasoned with more Western flavors.

What’s Sunomono?

Sunomono is a category of Japanese dishes made with vegetables dressed in a light, vinegary sauce. The sauce contains no oil, making it a healthy and refreshing option that’s perfect as a side dish or appetizer. While cucumber is probably the most popular vegetable for Sunomono, it’s far from the only choice. Other delicious options include root vegetables like daikon radish, carrots, and lotus root.

When it comes to slicing vegetables, using a knife is perfectly fine — but if you have a mandoline slicer at home, it makes the job easier and helps you get nice, uniform slices. The cucumbers don’t need to be paper-thin; about 1/16 inch (2 mm) thick is ideal. But don’t worry if you’re slicing by hand and can’t get them quite that thin. Slightly thicker slices give the dish a lovely crunch, and some people actually prefer it that way!

For the best results, Japanese cucumbers are ideal. They are slimmer than typical American cucumbers, with thinner skin and fewer (or much smaller) seeds. If you can’t find Japanese cucumbers, English or Persian cucumbers make great substitutes. Persian cucumbers, in particular, are very similar — they’re slightly shorter, but that makes no difference in the final dish.

Seafood is often added to make Sunomono more substantial. Boiled and sliced octopus is a traditional favorite, but squid or eel are also excellent choices that add flavor and protein. Another common addition is wakame seaweed, which pairs beautifully with cucumber and enhances the dish’s delicate, ocean-inspired taste.

The classic Sunomono dressing is a simple mix of rice vinegar and sugar, creating a sweet and tangy flavor that complements the crisp vegetables. In our version, we add a splash of soy sauce for extra depth and umami.

Tips and Substitutions for Sunomono

• Japanese vinegars like rice vinegar or grain vinegar work wonderfully in this recipe, but if you don’t have them on hand, plain white vinegar from your local market will work in a pinch. To boost the flavor and aroma, try using ground sesame seeds instead of whole ones — they add a lovely nutty fragrance that really complements the dish.
• If Japanese or Persian cucumbers aren’t available, no worries — you can use American cucumbers too. Since they have thicker skin, it’s a good idea to peel at least part of it. Cut the cucumber in half lengthwise, scoop out the seeds (this helps keep the dish from getting too watery), then slice it thinly and use as directed.
• Feel free to add a little extra flavor if you like! Thin slivers of fresh ginger bring a refreshing heat and a lovely spicy aroma. A bit of yuzu or lemon peel adds a bright citrusy touch. And if you want to play up the sesame flavor even more, a splash of sesame oil will give the dish an extra boost of nutty richness.

More recipes like Sunomono

• Tako Sunomono (octopus salad)
• Cucumber and Wakame Seaweed Sunomono
• Celery Sunomono
• Crab and Cucumber Sunomono

Short video

Full recipe video is also available in the recipe box below and on our YouTube channel.

Print Pin

4.34 from 6 votes

Sunomono (Cucumber Salad)

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 small servings

Cucumber salad with rice vinegar dressing

Video

Equipment

• 1 Vegetable Slicer

Ingredients

• 3 Japanese cucumbers (or 4 Persian)
• 1/4 tsp salt
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• 1/4 tsp soy sauce
• 1 tsp sesame seeds

US Customary – Metric

Instructions 

• Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
• Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

Course: Side Dish

Cuisine: Japanese

Keyword: salad

This recipe was originally published in March 2012. The post was updated on July 3, 2025 with more useful content, new photos and a short video.