If you've ever had cucumber sunomono in Japan, you know the crunch—the kind that echoes in your head—and the clean, sweet-tart finish that resets your palate like a citrusy sorbet. This traditional sunomono salad is deceptively easy: just a few minutes and a handful of ingredients. I'll show you each step in this recipe to dial in the perfect crunchy texture and tangy sweet flavor for a delightful contrast to any Japanese meal. Let's break down what makes this simple salad work so well.
Jump to:
Why This Recipe Works
- A quick salt massage draws water out of the cucumbers through osmosis, firming them up and concentrating their flavor. It gives this cucumber sunomono that satisfyingly crunchy bite—like snapping into a cold pickle. It also keeps the sunomono sauce from getting diluted.
- The dressing hits that sweet spot between tangy, savory, and sweet with just rice vinegar, sugar, and salt. The sugar softens the vinegar's sharpness without making it cloying, while the salt coaxes out the natural sweetness of the cukes. This sauce is similar to seasoned sushi vinegar, and you can save time by premixing a large amount in a bottle.
- Wakame adds boatloads of umami thanks to its natural glutamates. The crab (or shrimp, or octopus) brings another layer of oceanic richness from glycine. Together, this Japanese salad tastes far more complex than you'd expect from a handful of simple ingredients.
Ingredients
- Japanese cucumber — The star of this sunomono recipe for its crisp texture, vibrant color, and low seed content. Thin-skinned varieties like Lebanese or Persian cucumbers also work well. English cucumbers will also work, but you will want to split them vertically and scoop out the seeds before you slice them.
- Salt — Draws excess water from the cukes through osmosis, which firms up their texture and keeps this Japanese cucumber salad from getting soggy.
- Wakame — This rehydrated seaweed is rich in natural glutamates, layering in umami that makes the dish taste more complex while providing a nice slice texture.
- Rice vinegar — Also known as Japanese rice wine vinegar, the mellow acidity provides brightness without overwhelming the delicate Japanese cucumber and crab. It's the backbone of this oil-free sunomono dressing. Apple cider vinegar works as a good substitute in a pinch.
- Sugar — I like using evaporated cane sugar to balance the vinegar tang with caramel notes and sweet flavor. Other sweeteners like granulated sugar, honey, or maple syrup will also work, though I would avoid using brown sugar due to the muddy color it will add.
- Crab — The flakey texture and rich savoriness of shellfish such as crab (kani) adds extra flavor and contrasts the crisp cucumber. Shrimp (ebi) or octopus (tako) will work for other seafood sunomono variations.
- Toasted sesame seeds — Crunchy sesame seeds bring a nutty aroma and visual contrast, rounding out the salad with a subtle layer of earthy flavor. I used golden sesame, but black or white sesame seeds will work.
How to Make Cucumber Sunomono Salad (with Crab)
Start by thinly and evenly slicing the Japanese or Persian cucumbers (about a dime's thickness) and adding them to a medium bowl. A mandoline slicer works best, but a sharp knife will also work. Sprinkle the slices with salt and toss them gently to coat. Then, let them rest for about 5 to 10 minutes. This draws out excess water, which keeps your cucumber sunomono crisp and your dressing from getting watered down.
While osmosis does its thing, rehydrate the wakame in cold water according to the package directions. Once it's soft and unfurls like a dark green ribbon, give it a quick chop so the pieces are easy to eat (some wakame comes pre-chopped). If you're using crab, this is a good time to remove the crabmeat from the shell.
Once the cucumber slices have released some excess liquid, give them a quick massage with your hands—this helps speed up the process. When they look translucent, grab handfuls and squeeze out as much water as possible. This step is key to achieving that signature sunomono salad crunch.
Whisk together the rice vinegar, sugar, and salt in a non-reactive bowl until everything is dissolved. It should taste balanced—bright but not sharp, sweet but not sugary. Add the squeezed cucumbers and chopped wakame, then toss everything gently until well-coated in the dressing. Let it sit for a few minutes so the flavors can mingle.
To serve, spoon the sunomono cucumber salad into small kobachi bowls. Top with crab meat and a sprinkle of toasted sesame seeds. This dish is best chilled, so if you've got time, let it hang out in the fridge for 10–15 minutes before serving—it sharpens the flavor and makes it even more refreshing.
What to Serve with This
Japanese meals are all about balance—textures, flavors, nutrients, and colors working together in harmony. That's why this crab sunomono recipe makes such a great addition if you want to cook a traditional spread of Japanese food. A classic home-style meal follows the ichiju sansai (一汁三菜) format: one bowl of soup, one bowl of rice, and three side dishes. If you serve this sunomono as one of the sides, pair it with a protein like Miso Cod, Salt-Cured Salmon, or Teriyaki Tofu to add richness and depth. For your third item, another vegetable dish, such as Spinach Ohitashi or Kinpira Gobo, brings earthy contrast and crunch to round out the meal. For more inspiration, check out my article, Japanese Vegetable Dishes.
📖 Recipe
Equipment
Units
Ingredients
- 260 grams Japanese cucumbers (about 2)
- ¼ teaspoon salt
- 45 grams wakame
- 2 tablespoons rice vinegar
- 1 tablespoon evaporated cane sugar
- ¼ teaspoon salt
- 4 pieces crab meat (or shrimp or octopus for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Use a mandoline slicer or a sharp knife to thinly slice 260 grams Japanese cucumbers into a medium bowl. Add ¼ teaspoon salt and toss to coat evenly. Let it rest for 5-10 minutes.
- Rehydrate 45 grams wakame according to the package directions and chop it into bite-size pieces.
- Whisk together 2 tablespoons rice vinegar, 1 tablespoon evaporated cane sugar, and ¼ teaspoon salt in a non-reactive bowl until the solids are dissolved.
- Once the cucumber slices start sweating liquid, massage them with your hand to speed up the process. When they become translucent, they are ready to be squeezed. Grab them with your hands and squeeze as much water as possible.
- Add the squeezed cucumber and wakame to the vinegar mixture and toss everything together to coat.
- Serve the kani sunomono in small kobachi bowls, garnish with 4 pieces crab meat (or your choice of seafood), and sprinkle with 1 teaspoon toasted sesame seeds.
Comments
No Comments