Japanese Cucumber Sunomono


Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Prep Time:
15 mins
Additional Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
4 servings


  • 2 large cucumbers

  • 1 teaspoon salt

  • 4 teaspoons white sugar

  • 1 ½ teaspoons minced fresh ginger root

  • 5 tablespoons rice vinegar

  • 1 tablespoon soy sauce

  • 2 teaspoons sesame seeds, or to taste


  1. Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.

  2. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.

  3. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.

  4. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.

  5. Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Nutrition Facts (per serving)

49 Calories
1g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 49
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 810mg 35%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 1g
Vitamin C 4mg 20%
Calcium 39mg 3%
Iron 1mg 4%
Potassium 225mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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