Sunomono

Sunomono became my go-to side dish during one especially hot summer when I was craving something crisp and refreshing with every meal. I remember tossing together cucumbers, a splash of vinegar, and sesame seeds for the first time and being amazed at how bright and satisfying it turned out. That first bite was a mix of cool crunch and sweet-sour tang – simple, clean, and surprisingly addictive.

Since then, I’ve made sunomono for everything from sushi nights to light weekday dinners. It pairs beautifully with heavier dishes and adds a lovely touch of balance to the table. Whether you’re making it with cucumbers, seaweed, or even shrimp, this Japanese vinegar salad is the kind of recipe that fits just about anywhere.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Japanese cucumber or Persian cucumber – Thinly sliced and super crisp, they hold their shape well in the dressing.
• Wakame seaweed – Rehydrated and added for texture and subtle umami.
• Rice vinegar – The heart of the dressing, tangy but mellow.
• Sugar – Balances the acidity with just a touch of sweetness.
• Soy sauce – Adds savory depth to the simple dressing.
• Salt – Used to draw moisture from the cucumbers.
• Sesame seeds – A final sprinkle for nuttiness and a bit of crunch.

Tools You’ll Need

• Sharp knife or mandoline – To get those thin, even cucumber slices.
• Mixing bowls – For salting and dressing the cucumbers.
• Colander or sieve – To drain excess water after salting.
• Spoon or spatula – To gently mix everything together.
• Measuring spoons – For getting the dressing proportions right.
• Clean towel or paper towels – For patting the cucumbers dry after salting.
• Step 4: Make the dressing
• In a separate bowl, I mix rice vinegar, sugar, and soy sauce until the sugar dissolves. The result is light, sweet, and tangy – exactly what I want.
• Step 5: Combine everything
• I toss the cucumbers and seaweed together with the dressing and let them sit for at least 10 minutes so the flavors can soak in.
• Step 6: Garnish and serve
• Right before serving, I sprinkle sesame seeds on top. Sometimes I add a few slices of chili or fresh ginger for a little zing.

Tips

Japanese or Persian cucumbers work best – they’re less watery and don’t need peeling or seeding.

I don’t skip the salting step – it keeps the salad crunchy and well-balanced.

You can prepare the dressing in advance and keep it in the fridge for quick salads throughout the week.

Add thinly sliced octopus, shrimp, or kani (imitation crab) to make it more filling.

Chill the salad for 15–20 minutes before serving for the most refreshing flavor.

Ways to Serve

As a refreshing side with sushi, tempura, or grilled fish.

I like to serve it alongside heavier fried dishes to help cleanse the palate.

Packed into a bento box for a light, crisp side that travels well.

As a topping for rice bowls or poke to add contrast and crunch.

Frequently Asked Questions

What does Sunomono mean?

“Su” means vinegar in Japanese, and “mono” means thing. So, sunomono refers to dishes dressed in vinegar, typically light salads.

Can I make Sunomono ahead of time?

Yes! It actually tastes better after sitting for a bit, but I like to serve it within a few hours for the freshest texture.

What type of vinegar is best for Sunomono?

Rice vinegar is the traditional choice—it’s mild, slightly sweet, and not too acidic.

Can I use other vegetables in Sunomono?

Absolutely! Thinly sliced daikon, carrots, or even wakame-only versions are also common.

See You in the Kitchen

I hope you try making Sunomono soon – it’s one of those recipes that feels effortless but brings so much brightness to your table. It’s crisp, light, and endlessly adaptable, and I can’t wait for you to make it your own.

Happy Cooking!

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