Easy Cucumber Sunomono Recipe

For those who love light, refreshing flavors, cucumber sunomono is a perfect addition to your meal. This traditional Japanese cucumber salad is tangy, slightly sweet, and wonderfully crisp, making it a popular side dish that pairs well with many main courses. Growing up, cucumber sunomono was a favorite in our family, often served alongside sushi or grilled meats. Its simplicity and delicate flavor make it a versatile option for any occasion.

Why You’ll Love This Recipe

This cucumber sunomono recipe is incredibly easy to make, with just a few ingredients needed to create its unique taste. The light vinegar dressing brings out the crisp texture of the cucumber and provides a refreshing contrast to richer dishes. It’s a healthy, low-calorie option that adds brightness to any meal and is perfect for anyone looking for a quick, flavorful side dish.

Recipe Overview

Name of the Recipe

Cucumber Sunomono

Description

A simple Japanese cucumber salad made with thinly sliced cucumbers in a light vinegar dressing, perfect as a refreshing side dish.

Ingredients

• 1 large cucumber (Japanese or English cucumber is ideal)
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon sesame seeds, for garnish

Ingredient Substitutions

If rice vinegar is unavailable, you can use white vinegar or apple cider vinegar, though the flavor will be slightly different. Adjust the sugar to taste if you prefer a sweeter or less sweet dressing.

Step-by-Step Instructions

1. Slice the cucumber: Thinly slice the cucumber using a sharp knife or mandolin. You want very thin slices for the best texture.
2. Salt the cucumber: Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess water.
3. Make the dressing: In a small bowl, whisk together the rice vinegar, sugar, and a pinch of salt until the sugar dissolves.
4. Rinse and drain the cucumber: Rinse the salted cucumbers under cold water to remove excess salt, then gently squeeze to remove as much water as possible.
5. Toss with dressing: Add the cucumber slices to the bowl with the dressing and toss until well coated.
6. Garnish and serve: Sprinkle sesame seeds on top and serve immediately, or refrigerate for up to 30 minutes before serving for a colder, crisper salad.

Cooking Times

• Preparation Time: 15 minutes
• Chilling Time (optional): 30 minutes
• Total Time: 15-45 minutes

Serving Suggestions

This cucumber sunomono recipe makes 2-3 servings. It’s perfect alongside sushi, grilled fish, or teriyaki chicken. For a complete Japanese-inspired meal, serve it with rice and miso soup for a balanced, flavorful dining experience.

Nutritional Information

Each serving (based on 3 servings) has approximately:

• Calories: 40
• Carbohydrates: 6g
• Sodium: 150mg

Storage and Reheating

Storage Tips

While cucumber sunomono is best enjoyed fresh, you can store it in the refrigerator for up to 24 hours. After that, the cucumber may lose its crisp texture.

Reheating Instructions

This dish is meant to be served cold or at room temperature, so reheating is not necessary. Enjoy it fresh from the refrigerator or after a short chill.

Frequently Asked Questions (FAQs)

Can I add other vegetables to this recipe?

Yes! Carrot matchsticks or thin slices of daikon radish can add extra color and crunch to your sunomono.

How can I make this dish spicier?

For a hint of heat, add a sprinkle of red pepper flakes or a few drops of sriracha to the dressing.

Conclusion

This cucumber sunomono recipe is a refreshing and easy-to-make dish that will enhance any meal. Its tangy-sweet flavor and crisp texture are both satisfying and light, making it perfect for any occasion. Give it a try and let us know in the comments how you enjoyed it or if you added any of your own twists!