10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Light, crunchy, and wonderfully tangy, 10 Minute Sunomono (Japanese Cucumber Salad) is my go-to when I want a refreshingly simple side dish that bursts with flavor. This classic Japanese staple combines crisp cucumber, a touch of salt, sweet-tangy vinegar, and nutty sesame in a way that makes every bite utterly addictive. Ready in almost no time at all, this salad is the ultimate palate cleanser or complement to your favorite Asian-inspired meal.
Ingredients You’ll Need
The beauty of 10 Minute Sunomono (Japanese Cucumber Salad) is found in its simplicity—each ingredient truly shines. With just a few basics, every component plays an essential role, from creating that signature crunch to crafting a delicate balance of sweetness, saltiness, and gentle acidity.
- Japanese cucumber: Delicate and crisp, these cucumbers have fewer seeds and thinner skin, making them perfect for a refreshing salad base.
- Sea salt: This both seasons the cucumbers and draws out excess moisture, enhancing their signature crunch.
- Rice wine vinegar: Bright and mildly sweet, it’s what delivers that classic sunomono tang without overwhelming the cucumbers.
- Sugar: Just a touch balances out the acidity and creates a lightly sweet finish that’s irresistible.
- Soy sauce: For a subtle savory depth that anchors the salad’s other flavors.
- Toasted sesame seeds: These little gems bring a gentle nuttiness and satisfying texture to every forkful.
How to Make 10 Minute Sunomono (Japanese Cucumber Salad)
Step 1: Prep the Cucumbers
Grab your mandoline (or a sharp knife if you don’t have one) and slice the Japanese cucumber into whisper-thin rounds. Toss the slices with sea salt and let them sit for 3 to 6 minutes—this small wait draws out moisture and ensures maximum crunch. Afterward, gently squeeze out the excess liquid. Taste a slice; if it feels too salty for your liking, give the cucumbers a quick rinse and drain well. If not, move right to the next step. This little process is the secret to a perfect, un-soggy 10 Minute Sunomono (Japanese Cucumber Salad).
Step 2: Whisk the Dressing
In a bowl, combine rice wine vinegar, sugar, soy sauce, and toasted sesame seeds. Whisk briskly until the sugar is completely dissolved and the flavors meld into a bright, fragrant dressing. The sesame seeds will float like little flecks of gold—a hint at the flavor-packed salad you’re about to create.
Step 3: Toss and Serve
Add your well-drained cucumber slices to the dressing. Toss everything together until every piece is glistening—try not to eat all of them straight from the bowl (trust me, it’s tempting!). Serve right away for the freshest crunch, or pop the salad in the fridge to chill for a few minutes before enjoying. That’s it: your 10 Minute Sunomono (Japanese Cucumber Salad) is ready!
How to Serve 10 Minute Sunomono (Japanese Cucumber Salad)
Garnishes
The finishing touches make all the difference. Sprinkle a few extra toasted sesame seeds or even thinly sliced scallions over the salad for a pretty pop of green and added flavor. A scattering of shredded nori or a light dusting of shichimi togarashi (Japanese chili powder) can also upgrade the dish with visual flair and subtle heat.
Side Dishes
10 Minute Sunomono (Japanese Cucumber Salad) is fantastic beside grilled salmon, teriyaki chicken, or a big bowl of ramen. Its crisp, tangy flavors cut beautifully through rich or spicy main courses. For a vegetarian spread, try it alongside miso soup, steamed white rice, and marinated tofu for an authentic Japanese home meal experience.
Creative Ways to Present
Think beyond the everyday! Serve this salad in elegant individual glasses as a refreshing appetizer at dinner parties, or pile it artfully atop sushi bowls and rice salads. You can even tuck it into bento box compartments for a colorful, crunchy contrast next to your other Japanese favorites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), keep them in an airtight container in the fridge. The 10 Minute Sunomono (Japanese Cucumber Salad) stays crisp for up to two days, though it’s best enjoyed on the first day when the cucumbers are at peak crunch.
Freezing
This salad truly shines fresh, and freezing isn’t recommended. The delicate cucumbers tend to lose their crunch and become watery if frozen and thawed, diminishing the bright and snappy character you love in Sunomono.
Reheating
There’s no need for any reheating here—this salad is all about cool, crisp refreshment. Serve straight from the fridge for a delightfully chilled bite every time.
FAQs
What type of cucumber works best if I can’t find Japanese cucumber?
Persian cucumbers are a fantastic substitute—they’re small, slender, and have thin skin. In a pinch, you can use English cucumbers; just be sure to scoop out some of the seeds if they seem large and watery.
Can I make 10 Minute Sunomono (Japanese Cucumber Salad) ahead of time?
You sure can! Prepare everything except tossing with the dressing. Keep the cucumbers and dressing separate until just before serving to preserve their crunch and freshness.
How do I keep the cucumbers extra crisp?
Salting and draining the cucumbers is key. Be gentle when squeezing out the excess water to avoid bruising, but don’t skip this step, as it ensures your salad stays lively and never mushy.
Is there a way to make this dish gluten free?
Absolutely! Use a gluten-free soy sauce or tamari, and you’ll have a fully gluten-free 10 Minute Sunomono (Japanese Cucumber Salad) that everyone can enjoy.
What can I add to mix up the flavors?
Try adding slivers of wakame seaweed, thin carrot ribbons, or even a hint of fresh ginger to put your own spin on sunomono. These additions stay true to the dish while bringing interesting new dimensions to the bowl.
Final Thoughts
If you’re looking for a quick, vibrant, and utterly satisfying side, 10 Minute Sunomono (Japanese Cucumber Salad) is a must-try. It’s a dish that brings freshness and balance to any meal—and just might become your new favorite way to enjoy cucumbers!
Print
10 Minute Sunomono (Japanese Cucumber Salad) Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and light Japanese cucumber salad known as Sunomono, perfect for a quick and easy side dish. Thinly sliced cucumbers marinated in a sweet and tangy dressing with a hint of sesame seeds.
Ingredients
Cucumbers:
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the cucumbers: Use a mandoline to thinly slice the cucumbers. Toss the sliced cucumbers with sea salt and let stand until the moisture is drawn out, about 3 to 6 minutes. Squeeze out the excess moisture. Taste and rinse if too salty. Otherwise, leave as is.
- Dressing: Combine rice wine vinegar, sugar, soy sauce, and sesame seeds in a bowl. Whisk to dissolve the sugar.
- Serve: Toss the cucumbers with the dressing and serve immediately or chilled. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 5g
- Sodium: 600mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese, Cucumber Salad, Sunomono, Side Dish, Quick, Easy
