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Sunomono is an easy Japanese side salad that comes together in minutes from a handful of ingredients.

Sunomono (Japanese Cucumber Salad)

Sunomono (酢の物) literally means "vinegared thing" and refers to a Japanese cucumber salad, which is dressed with a sweet vinegar dressing. It's very easy to make from just a handful of common ingredients and makes for a nice contrast to other dishes in a meal with its crunchy texture and sweet and sour taste.
Course Salad, Sides
Cuisine Japanese
Keyword cucumber, seaweed
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Fat
Prep Time 10 minutes
Total Time 15 minutes
Servings 4 small servings
Calories 27 kcal

Ingredients

  • 260 grams Japanese Cucumbers (~2 cucumbers)
  • 1/2 teaspoon salt
  • 45 grams wakame
  • 2 tablespoons rice vinegar
  • 1 tablespoon evaporated cane sugar
  • 1/4 teaspoon salt
  • 4 pieces crab meat (or shrimp or octopus for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Slice the cucumbers as thinly as possible and then add the 1/4 teaspoon of salt. Toss to coat evenly and then let the cucumbers rest for 5-10 minutes.
    To make sunomono, salt the cucumbers to improve their texture and taste.
  2. Rehydrate the wakame according to the package directions and chop into bite-size pieces.
    Rehydrated wakame seaweed for sunomono.
  3. Once the cucumbers start sweating liquid, you can massage them with you hand to speed up the process. When the cucumbers become translucent they are ready to be squeezed.
    The salt makes the cucumbers release water, making them crunchy instead of crisp.
  4. Grab the cucumbers with your hands and squeeze as much water from them as you can.
  5. In a non-reactive bowl, whisk together the rice vinegar, sugar and salt until the solids are dissolved.

    Make the vinaigrette for sunomono with rice vinegar, sugar and salt.
  6. Add the squeezed cucumber, and wakame to the vinegar mixture and toss everything together to coat.
    Stir the sunomono together before serving.
  7. Serve the sunomono in small kobachi bowls, and garnish with cooked shrimp, crab, or octopus and sprinkle with toasted sesame seeds.

    Placing shrimp on top of Sunomono (Japanese Cucumber Salad)
Nutrition Facts
Sunomono (Japanese Cucumber Salad)
Amount Per Serving
Calories 27
% Daily Value*
Sodium 535mg22%
Potassium 95mg3%
Carbohydrates 6g2%
Sugar 4g4%
Vitamin A 110IU2%
Vitamin C 2.1mg3%
Calcium 27mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.