Easy Japanese Cucumber Salad (Sunomono)

Looking for something light, refreshing, and easy to whip up? This Easy Japanese Cucumber Salad, also known as Sunomono, might just become your new go-to side dish. It’s made with just a handful of ingredients—most of which are probably already in your fridge or pantry. With a crisp bite and sweet-tangy flavor, it’s the perfect palate cleanser for any meal, especially during warm weather. Whether you’re new to Japanese cooking or just need a quick veggie dish, this simple salad checks all the boxes.

Ingredients

This simple salad comes together with just a few everyday ingredients—and a little dried wakame for a touch of umami. Dried wakame is a type of seaweed commonly used in Japanese miso soups and salads. You can usually find it in the Asian aisle or at any Japanese grocery store. If you can’t find it or prefer not to use seaweed, feel free to skip it—this salad is still delicious without it!

• 2 Persian cucumbers (about 6 oz / 170g total)
• ¼ teaspoon salt
• ½ tablespoon dried wakame
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• ½ teaspoon soy sauce
• ¼ teaspoon roasted sesame seeds (optional)

Step-By-Step Instructions

STEP1: Rehydrate the wakame
In a small bowl, soak the dried wakame in 1 cup of water for about 5 minutes.

STEP2: Prepare the cucumbers
Cut off both ends of the cucumbers and slice them thinly into rounds.

STEP3: Salt the cucumbers
Place the sliced cucumbers in a bowl, sprinkle with salt, and gently toss them. Let them sit for about 5 minutes to draw out excess moisture.

STEP 4: Make the dressing
Combine the sugar, rice vinegar, and soy sauce in a small microwave-safe cup or bowl. Microwave for about 20 seconds—just enough to help dissolve the sugar. Stir well and set aside.

STEP5: Combine the salad
After 5 minutes, drain the excess liquid from the cucumbers, if any. Drain the water from the wakame, and gently squeeze out the excess moisture using kitchen paper. Then add the wakame to the bowl of cucumbers.

STEP6: Dress and toss
Pour the dressing over the cucumber and wakame mixture. Toss everything together until well coated. Sprinkle with roasted sesame seeds if you like. You can serve it right away, but chilling it in the fridge for 10–15 minutes makes it even more refreshing.

Substitutions

This cucumber salad is super flexible and can be adjusted to suit different dietary needs or ingredient availability:

Dried Wakame:
Wakame adds texture and umami, but if you can’t find it or don’t enjoy seaweed, feel free to skip it. The cucumbers alone still make a refreshing salad.

Rice Vinegar:
Rice vinegar is traditional and gives the most authentic flavor, but you can also use apple cider vinegar or white wine vinegar if that’s what you have on hand. Just note that some vinegars are a bit stronger, so you may want to slightly reduce the amount or add a pinch more sugar to balance the taste.

Soy Sauce (Gluten-Free Option):
To make this salad gluten-free, simply use Tamari or a gluten-free soy sauce. Or, if you prefer, you can leave it out altogether—the salad will still be light and tasty.

Variation

One popular variation includes surimi (imitation crab meat)—it adds a mild seafood flavor and a bit of protein, making the salad feel more satisfying. Another common addition is boiled octopus, which brings a chewy texture and a more traditional Japanese vibe.

Storage

This cucumber salad can be stored in an airtight container in the refrigerator for 2 to 3 days. However, keep in mind that the cucumbers and wakame may lose their bright color and crisp texture over time due to the salt and vinegar. For the freshest taste and best presentation, it’s recommended to enjoy it on the same day or next day.

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Pairing

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