Can I use regular table salt?

Yes, but sea salt or kosher salt is preferred because it dissolves better and has a cleaner taste. Avoid iodized salt if possible as it can sometimes add a metallic flavor.

Is this recipe vegan?

Yes, this japanese cucumber salad recipe is naturally vegan as long as you use standard sugar and soy sauce. It contains no animal products.

What if I don't have rice vinegar?

You can use apple cider vinegar in a pinch, but the flavor will be fruitier and more distinct. Dilute it with a little water to mimic the mildness of rice vinegar.

Do I have to peel the cucumbers?

No! The skin of Japanese and Persian cucumbers is very thin and provides a nice color and extra nutrients. If you use a thick-skinned cucumber, you might want to peel it in strips for a decorative look.

Can I add other vegetables?

Absolutely. Thinly sliced onions, carrots, or even celery can be added to the mix. Just make sure they are sliced just as thin as the cucumbers.

Authentic Japanese Cucumber Salad Recipe (Sunomono)

Name: Authentic Japanese Cucumber Salad (Sunomono)
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Japanese
Ingredients: 2 Japanese cucumbers (Kyuri) or Persian cucumbers; 1/2 teaspoon salt (for salting process); 3 tablespoons unseasoned rice vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 tablespoon toasted sesame seeds (white, black, or mixed)

Ingredients

Scale

2 Japanese cucumbers (Kyuri) or Persian cucumbers
1/2 teaspoon salt (for salting process)
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 tablespoon toasted sesame seeds (white, black, or mixed)

Instructions

Step 1: Slice Cucumbers – Thinly slice the cucumbers into uniform rounds using a knife or mandoline.
Step 2: Salt Cucumbers – Place slices in a bowl, sprinkle with salt, and let sit for 5 minutes to draw out moisture.
Step 3: Squeeze Liquid – Squeeze the salted cucumbers firmly with your hands to remove excess water for maximum crunch.
Step 4: Prepare Dressing – In a separate small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is fully dissolved.
Step 5: Toast Sesame Seeds – If seeds are raw, toast them in a dry pan over medium heat for 1 minute until fragrant.
Step 6: Combine and Marinate – Toss the squeezed cucumbers with the dressing and top with the toasted sesame seeds before serving.

Notes

Using unseasoned rice vinegar is essential for controlling the salt and sugar levels to your personal preference.

Author: Mike
Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Side Dish
Method: Marinating
Cuisine: Japanese
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 48 kcal
Sugar: 7 g
Sodium: 310 mg
Fat: 1.5 g
Saturated Fat: 0.2 g
Unsaturated Fat: 1.1 g
Trans Fat: 0.01 g
Carbohydrates: 9 g
Fiber: 1.2 g
Protein: 1.4 g
Cholesterol: 0.01 mg

Keywords: Sunomono, Japanese Cucumber Salad, Healthy Side Dish, Easy Salad, Kyuri