Sunomono Cucumber Salad (Japanese Sweet Vinegar Cucumber Slices)
Quick answer
Sunomono cucumber salad slices cucumber paper-thin, salts the slices for five minutes to draw out excess moisture, then squeezes them firmly dry before tossing with rehyd...
What makes this special
- Sunomono Cucumber Salad features thin, salt-pressed slices in a sweet Japanese rice vinegar.
- Squeezing salted cucumber dry keeps rice vinegar's acidity sharp and undiluted
- Slippery rehydrated seaweed contrasts crisp cucumber in the same bowl
Key ingredients
Core cooking flow
- 1 Slice 220 g cucumber into very thin rounds or half-moons.
- 2 Sprinkle the cucumber evenly with 0.5 teaspoon salt and toss gently.
- 3 Soak 8 g wakame until rehydrated, then blanch it briefly in boiling water.
Sunomono cucumber salad slices cucumber paper-thin, salts the slices for five minutes to draw out excess moisture, then squeezes them firmly dry before tossing with rehydrated wakame in a dressing of rice vinegar, sugar, and a touch of soy sauce. Squeezing the cucumber after salting is what keeps the vinegar dressing sharp and concentrated through the whole dish rather than gradually diluting into a watery pool. The crisp, snappy texture of the cucumber and the slippery, silky texture of the wakame sit beside each other in every bite, and toasted sesame seeds scattered over the top add a nutty fragrance that rounds out the clean, acidic finish. Blanching the wakame briefly after soaking removes any residual sea smell and keeps its color vivid green. Cutting the cucumber as thinly as possible, in rounds or half-moons, helps the dressing penetrate quickly and gives the salad an even, delicate texture throughout. The preparation requires no heat at all and takes under fifteen minutes, making it a practical and refreshing side dish for summer meals or as a palate-cleanser alongside grilled meats.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 220 g cucumber into very thin rounds or half-moons.
Keep the thickness even, because thicker pieces season slowly and leave the salad less delicate.
- 2Season
Sprinkle the cucumber evenly with 0.5 teaspoon salt and toss gently.
Let it stand for 5 minutes, until moisture beads on the surface and the slices bend slightly without breaking.
- 3Heat
Soak 8 g wakame until rehydrated, then blanch it briefly in boiling water.
When the color turns vivid green, remove it at once, cool in cold water, and cut into bite-size pieces.
- 4Season
In a bowl, combine 2 tablespoons rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon soy sauce.
Stir until no sugar grains remain, so the dressing tastes clean and evenly seasoned.
- 5Season
Press the salted cucumber firmly by hand to squeeze out as much liquid as possible.
Drain the wakame well, add both to the dressing, and loosen them gently with chopsticks while mixing.
- 6Finish
Sprinkle with 1 teaspoon sesame seeds and toss once more.
Chill for 5 minutes, then serve cold when the flavor tastes sharp and no watery pool has formed in the bowl.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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