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Sunomono (Japanese Cucumber and Seafood Salad)

Rated as 2.33 out of 5 Stars

"Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea."
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1 h 20 m servings 68
Original recipe yields 4 servings


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  1. Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
  2. Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
  3. Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.


  • Cook's Note:
  • In place of imitation crab, you can use 8 ounces of cooked peeled and deveined shrimp.

Nutrition Facts

Per Serving: 68 calories; 0.7 10.6 5.1 11 1279 Full nutrition

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Read all reviews 3
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Meh, not my all. All I tasted was soy sauce. No garlic, no ginger, no onion, nothing! I even used garlic rice vinegar. Eat everything separate and enjoy them. This will not ma...

Disappointing. Salting slices made for salty slices, not dry ones, as the extracted moisture simply liquefied the salt. The subtle flavor of the faux shellfish (I used lobster) largely drowned b...

I make these all the time I sprinkle salt lightly and sprinkle celery seed and sesame seeds drizzle or spray rice wine vinegar let them soak a few minutes