Japanese Cucumber Sunomono

Name: Japanese Cucumber Sunomono
Prep time: 15 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 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

Rating: 5 stars

3 Ratings
3 Reviews
4 Photos

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!

By ChefJackie

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Recipe Summary

prep:

15 mins

additional:

1 hr 5 mins

total:

1 hr 20 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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.
Step 3
Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
Step 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.
Step 5
Just before serving, sprinkle each portion with sesame seeds. Enjoy!