Japanese cucumber salad known as “Kyuri no Sunomono” in Japanese is a very refreshing, light, and delicious side dish. It is healthy dish consisting of thinly sliced cucumber and Wakame (a type of seaweed) that is marinated in rice vinegar, which is called “su” in Japanese.
Which Cucumber to Use?
The main ingredients of Japanese cucumber salad are cucumber, wakame seaweed, and vinegar. This is the perfect recipe for enjoying the refreshing-ness and crunchiness of cucumbers. So it is important to use the right cucumber. I was surprised that almost all vegetables are ginormous in size here compared to Japan. Those thick cucumbers are not good for this recipe. In Australia, the cucumber variety that I use is Vietnamese cucumber which are small cucumbers and close to what I get in Japan.
Preparing the Cucumbers
Slice the cucumbers into 2mm (0.078 inch) thick. Sprinkle salt in order to take the moisture out of the cucumbers. This is an important part of the process in order to not impair the flavour of the dish. Removing as much water out of the cucumbers allows the vinegar to absorb more into the cucumber. And this is why big cucumber does not suit for Japanese cucumber salad as it contains too much water. If that type of cucumber is all that’s available, the seeds and centre of the cucumber need to be removed before it is sliced.
Wakame Seaweed
Wakame seaweed is often used as an ingredient in Japanese cucumber salad. They are available in dried form from any asian grocery stores or online. It absorbs water, so you only need a little bit like 1 tsp. Put the seaweed in cold water and leave it for 10 minutes. Squeeze the water out and cut them if necessary. Wakame seaweed can be replaced with cooked octopus bits, Shirasu ( juvenile sardines, sand lances, and herring), or Chirimen (dried shirasu).
“Su” the Vinegar
Commonly used vinegar in Japan is known as “Su” and it is usually referred to wheat, sake lees, rice and corn blended and brewed vinegar. Another generally available vinegar is “Kome Su” which contains more than 40g of rice per 1 litre of the vinegar. Those two types are generally used to cook Japanese cucumber salad, salad dressings, pickles and Sushi in Japan. There is also Sushi vinegar that has the sugar and salt already mixed in to the vinegar. In Australia, I can get the same vinegar that I used to use in Japan from local Japanese grocery stores and the brand I use is Mitsukan (Mizkan).
Super fast, easy and healthy Japanese side dish
It’s perfect as a small summer salad or side dish to any meal. This is also super easy to make, like unbelievably easy, you don’t need anything special to make it and it you don’t any sort of skill (just basic cutting skills)! It is low in calories and vegan.
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Cucumber Sunomono 胡瓜の酢の物
Ingredients
- 1 cucumber
- 5 g dried seaweed wakame mix
- 2 tsp salt
Amazu
- 2 tsp rice vinegar
- 2 tsp mirin
- 2 tsp ususkuchi soy sauce
- sesame seeds to sprinkle
Instructions
Amazu
- Combine all Amazu ingredients in a small bowl, stir them, and set aside.
Preparing cucmbers
- Wash and slice the cucumbers 2mm(0.078inch) thick.
- Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt.
- Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
- Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers.
- Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.
- Drain and squeeze the water out of the cucumber and seaweed.
- Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber.
- Serve it in a small bowl and sprinkle with white sesame seeds.
Notes
Nutrition
Not the usual sumo mono pickling with sugar. I liked the taste and I added pickled ginger since I had no wakame. Since I am in the US I usually use an English long cucumber. Slice it in half down the center and slice thinly give you similar size to the Vietnamese used in the recipe. Also, it does not need to be skinned or seeded.
Cheers
I made this today and it was very tasty! I love the texture the wakame adds. Thank you!
Cool and refreshing 👍
Two questions:
1. What is the serving quantity for the nutritional information – in weight?
2. When I make this dish I use nori sheets as I don’t have wakame is this ok? (Salad tastes fine).
Thank you.
Hi Heidi, 1 this salad serves 2, so it is amount of divided by 2. 2. It is ok as long as you taste ok.
Hello from California !
I am going to make this dish, Japanese cucumber salad, to go with our tuna sushi. I was wondering, can I make this ahead of time, say this morning, for our meal at dinner time tonight? Or should I make this right before we eat it tonight?
Yes sbchica 😀
It’s MUCH better served fresh though
Thank you for the recipe! Are you supposed to rinse the salt off the cucumber before you squeeze the water out?
No Denise. Just squeeze them 😀 You don’t need to rinse.
Thank you!
Mahalo from Hawaii for this recipe. I found myself with a surplus of cucumbers this week and looked in line for a recipe for sumomono. We will enjoy this.
Wow from Hawaii! Thank you Sheryl 😀
Hello, looks great! I am wondering what ususkuchi soy sauce is. Can I use tamari instead? Also, what is the weight of cucumber (or about how many)?
Hi Renee, about 100g 😀
I usually make a Filipino-style quick pickled cucumber but decided to search the web for a different cucumber side dish recipe instead this morning. Thank you for the Sunomono recipe. Delicious! =)
Thank you Ivyl 😀
Thank you Shihoko! This is so simple and so refreshing and tasty. I fear I was born in the wrong culture Italian. I love all foods but Japanese, Chinese, and Vietnamese are my favorite foods. So many wonderful flavors and the freshness of the food is not over cooked. Glad to have this recipe! Sandra
Thank you so much Sandra for trying this recipe. I love Italian food too 😀
Served this amazing cucumber salad with gyoza for my husband’s 75th birthday. He was born in Tokyo and lived in Japan until he was 16 years old. Everyone in the family raved about the Sunomono more than the potstickers. A first!
Hi Edie, I am so glad to know your husband liked Sumonomo and Happy 75th birthday! Thank you so much for the comment and 5 stars <3
Thank you for posting this! I was just handed a large bunch of fresh cucumbers, and I love sunomono. This was a big help to me.
Hi Patricia, you are welcome 😀 Lucky you got fresh cucumbers!! Yay!
How long does this pickle keep in the fridge?
Hi Sharon
It is best to eat them all on the same day but if you have to it will keep for two days in the fridge 😀
This cucumber sunomono looks so good!!!Lovely photos as well!!
Thank you Ariasmith 😀
looks super yum!!
thank you 😀 it’s delicious