Sunomono
Paper-thin cucumber salted, squeezed and dressed in a sharp, lightly sweet rice vinegar, soy sauce and ginger dressing with sesame seeds. Four servings in 15 minutes.
The Method for Sunomono
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Toss the cucumber with the salt in a bowl and leave for 10 minutes. Squeeze out the water with your hands and pat dry.
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Whisk the rice vinegar, soy sauce, sugar, ginger and sesame oil in a small bowl.
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Toss the cucumber with the dressing and scatter with the sesame seeds. Serve cold.
Things to Watch For
- Use thin-skinned cucumbers, such as Japanese or Persian, so there is no need to peel them.
- If the salad tastes too salty, rinse the cucumber briefly after squeezing.
- Chill the dressing and the bowls for the crispest result.
Ingredient Swaps
- A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
About This Recipe
Salt the cucumber first. It draws out the water, so the slices stay crisp instead of going limp in the dressing, and the vinegar can season them directly. Use cold ingredients, because the cooler the cucumber the crisper it eats. That 10-minute step is what makes sunomono taste clean and sharp.
Slice the cucumber as thin as you can, with a mandoline if you have one. Thin slices matter. Paper-thin slices absorb the dressing in minutes. Squeeze the slices firmly after salting, in small handfuls, then pat them dry. The dressing is rice vinegar, a little soy sauce, sugar and ginger, and it should taste sharp and lightly sweet.
Sesame seeds add a nutty finish. Serve it cold, in small bowls, as a side for grilled fish, rice or noodle dishes. It keeps for a day in the fridge, though the slices soften as they stand. A pinch of chilli flakes adds heat. Taste before serving and add vinegar if it needs sharpness.
On the Table Alongside
Grilled fish · Steamed rice · Miso soup
Storing Leftovers
Best the day it is made. Keeps in the fridge for up to 1 day, though the slices soften.
Quick Answers
How long does Sunomono take to make?
About 15 minutes in total — 15 minutes of preparation and of cooking. The recipe serves 4.
What are the key tips for making Sunomono?
Use thin-skinned cucumbers, such as Japanese or Persian, so there is no need to peel them. If the salad tastes too salty, rinse the cucumber briefly after squeezing. Chill the dressing and the bowls for the crispest result.
What should I serve with Sunomono?
Grilled fish; Steamed rice; Miso soup.
How should Sunomono be stored?
Best the day it is made. Keeps in the fridge for up to 1 day, though the slices soften.
Is Sunomono suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, weight-loss friendly, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Sunomono?
About 46 kcal per serving, with 1 g protein, 6 g carbohydrate and 2 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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