Description
Looking for the best sunomono recipe? This quick, easy, and healthy Japanese cucumber salad is refreshing, light, and simple to make! A perfect side dish for sushi, rice bowls, or grilled dishes. With crisp cucumbers, sesame seeds, and a tangy-sweet dressing, it’s one of the best salad ideas for warm days!
Ingredients
Scale
- 2 Japanese or Persian cucumbers
- 1 tbsp salt
- 1 tbsp dried wakame seaweed
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 tsp sesame seeds
Instructions
- Thinly slice cucumbers and toss with salt. Let sit 10–15 minutes, then pat dry.
- Soak wakame in water until rehydrated. Drain and squeeze out moisture.
- In a bowl, mix rice vinegar, sugar, and soy sauce until sugar dissolves.
- Toss cucumbers and wakame with dressing. Let sit for 10 minutes.
- Garnish with sesame seeds before serving.
Notes
- Use seedless cucumbers for best results.
- Chill before serving for maximum freshness.
- Add protein like shrimp or kani for variation.
- Store leftovers in fridge for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg