Sunomono is a light Japanese cucumber salad dressed in a sweet and tangy rice vinegar dressing, often served as a small palate cleansing side dish alongside a heavier main course. You make it by thinly slicing cucumber, salting it briefly to draw out excess water, then tossing it with a simple vinegar based dressing.
The name literally means vinegared thing, referring to the whole category of Japanese dishes dressed in seasoned vinegar rather than any single recipe, and cucumber is simply the most common version served at home and in restaurants. It's designed to be refreshing and slightly acidic, meant to cut through richer or fattier dishes on the same table, which is why it so often shows up next to fried food like tonkatsu.
It takes almost no cooking skill to make well, but the technique of drawing water out of the cucumber first is what keeps it from turning into a watery, diluted salad.
What Actually Matters
The step that decides whether this salad is crisp or soggy is salting and squeezing the cucumber before it ever meets the dressing. Cucumbers are mostly water, and if you skip this step, that water leaches out after you dress the salad and dilutes the vinegar mixture into something thin and flavorless within minutes. Salt the sliced cucumber, let it sit for ten minutes, then squeeze it firmly in a clean towel or your hands to remove as much liquid as possible before dressing. This single step is the difference between a salad that's crisp and bright even after twenty minutes and one that's swimming in its own runoff.
Sunomono Recipe
Serves 4 | Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 teaspoon salt, for drawing out water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon soy sauce
- 1/4 teaspoon salt, for the dressing
- 1 teaspoon toasted sesame seeds
- 1/4 cup cooked, chilled baby shrimp, optional
Method
- Slice the cucumbers as thinly as possible, using a mandoline if you have one.
- Toss the cucumber slices with 1/2 teaspoon salt in a bowl and let sit for 10 minutes.
- Squeeze the salted cucumbers firmly in a clean kitchen towel or with your hands to remove as much liquid as possible.
- In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, and remaining 1/4 teaspoon salt until the sugar dissolves.
- Add the squeezed cucumber to the dressing and toss to coat evenly. Fold in the shrimp if using.
- Chill for at least 10 minutes, then sprinkle with sesame seeds before serving.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 45 | 2g | 1g | 8g |
This is a calculated estimate based on standard ingredient values, not a lab verified figure.
Tips, Variations, and Storage
Wakame seaweed, thin strips of imitation crab, or diced tofu all make good additions if you want the salad to be more substantial. Sunomono is best eaten within a few hours of making it, since even squeezed cucumber releases a little more liquid over time, but it will hold in the fridge for a day if you don't mind a slightly softer texture. Don't dress it more than an hour before serving if you can help it.
Frequently Asked Questions
Do I need to peel the cucumber?
No, English cucumbers have thin, tender skin that's fine to leave on, and it adds a nice color contrast. If using a thicker skinned variety, peeling is a good idea.
Can I use regular vinegar instead of rice vinegar?
Rice vinegar is milder and slightly sweeter than white vinegar, which is important here since the dish relies on a gentle, rounded acidity. If substituting, cut white vinegar with a bit of water and extra sugar.
Why is my sunomono watery after a few minutes?
The cucumber wasn't salted and squeezed thoroughly enough beforehand. Don't skip this step even if it feels like an extra chore.
Is sunomono served hot or cold?
Always cold or at room temperature. It's meant to be a refreshing, chilled side dish.
What does sunomono pair well with?
It's a natural side for fried dishes like tonkatsu or gyoza, since the acidity cuts through richness, and also works well alongside grilled fish.
More from Wine Drop Cookery
This recipe is part of our Japanese recipes collection. A sharp knife or mandoline makes quick work of the thin slicing this dish needs, see our kitchen essentials and pots and pans collections, or browse everything we carry.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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