If you’re looking to brighten up your meal with something refreshingly light and packed with delightful tangs and crunch, you’ve got to try this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe. This simple yet vibrant salad perfectly balances the crispness of Japanese cucumbers with a subtly sweet and savory dressing, making it an irresistible side or palate cleanser. I love how effortlessly this dish comes together, making it a go-to for busy weeknights or when you want a quick taste of Japan without any fuss.
Ingredients You’ll Need
Getting this salad right is all about having a few key ingredients that bring that classic sunomono flavor to life. Each component plays an essential role, from the refreshing crunch of cucumber to the nuanced sweetness of rice vinegar and the nutty hint of toasted sesame seeds.
- Japanese cucumber: Its thin skin and fewer seeds keep the texture crisp and the flavor mild, ideal for a fresh salad.
- Sea salt: Helps draw out excess moisture from the cucumber for a perfect bite every time.
- Rice apple vinegar: The backbone of the dressing, adding a gentle tang with a hint of sweetness.
- Sugar: Balances the acidity and brings a subtle sweetness that ties all the flavors together.
- Soy sauce: Adds a savory depth and umami that make this salad truly special.
- Toasted sesame seeds: Offer a delightful crunch and a toasty aroma that lifts the whole dish.
How to Make 10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Step 1: Prepare the Cucumbers
Start by thinly slicing your Japanese cucumber. Using a mandoline works best for super-thin, even slices that absorb the dressing beautifully. Once sliced, toss them with sea salt and let the cucumbers sit for about 3 to 6 minutes. This step is crucial as it draws out extra moisture, keeping your salad crisp rather than soggy.
Step 2: Remove Excess Moisture
After the cucumbers have rested, firmly squeeze out any excess liquid. If the cucumbers feel a touch too salty, give them a quick rinse to mellow the flavor before moving on. This keeps the salad balanced and fresh.
Step 3: Whisk the Dressing
In a bowl, whisk together rice apple vinegar, sugar, soy sauce, and toasted sesame seeds. Make sure the sugar dissolves completely for a smooth, well-blended dressing that coats every slice perfectly.
Step 4: Combine Cucumbers and Dressing
Toss the drained cucumbers into the dressing, making sure every slice is evenly coated. This blend of tangy, sweet, and savory gives the salad its signature bright flavor.
Step 5: Serve or Chill
You can serve your 10 Minute Sunomono (Japanese Cucumber Salad) Recipe immediately for an ultra-crisp texture, or chill it in the fridge for 10-15 minutes to let the flavors meld and deepen. Either way, you’re in for a refreshing treat!
How to Serve 10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Garnishes
Adding a sprinkle of extra toasted sesame seeds or a few thinly sliced scallions on top can elevate the presentation and add a burst of flavor. A slight dusting of crushed nori or a few drops of chili oil also bring beautiful color and a punch of texture and spice.
Side Dishes
This salad pairs wonderfully with grilled fish, teriyaki chicken, or even a bowl of steaming miso soup. Its crisp, tangy nature cuts through richer, heavier dishes, balancing your meal with a light, palate-cleansing vibe.
Creative Ways to Present
Serve your 10 Minute Sunomono (Japanese Cucumber Salad) Recipe in miniature bowls or small mason jars for a charming party appetizer. You can also layer it with seaweed or sliced radishes for a colorful, layered effect that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind, the cucumbers will release more water over time, so give the salad a gentle toss before serving again.
Freezing
Because of its high water content and fresh texture, this salad is not suitable for freezing. The cucumbers will become mushy and lose their delightful crunch, so it’s best enjoyed fresh.
Reheating
Since this is a cold salad, it does not require reheating. Enjoy it straight from the fridge for that refreshing bite that’s full of flavor.
FAQs
Can I use regular cucumbers instead of Japanese cucumbers?
Yes, regular cucumbers will work, but Japanese cucumbers are preferred for their thinner skins and fewer seeds, which provide a better texture and less bitterness.
Is there a substitute for rice apple vinegar?
If you don’t have rice apple vinegar, rice vinegar alone or a mild white vinegar with a touch of sugar can be a good stand-in, though the subtle apple sweetness may be missing.
How long can this salad sit before it gets soggy?
The salad is best eaten within a few hours of making to keep that perfect crispness. After about 2 days, the cucumbers start to release more liquid and become softer.
Can I add other vegetables to the salad?
Absolutely! Thin slices of carrots or daikon radish add lovely crunch and color variations without overpowering the classic sunomono flavor.
Is this salad vegan?
Yes, the 10 Minute Sunomono (Japanese Cucumber Salad) Recipe is naturally vegan as it uses plant-based ingredients. Just be sure your soy sauce is free of any animal additives if you’re strictly vegan.
Final Thoughts
There’s something truly satisfying about a quick dish that’s bursting with fresh, balanced flavors and a crisp texture, and this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe does exactly that with ease and elegance. Whether you’re new to Japanese cooking or a seasoned fan, I encourage you to give this salad a try—it’s proof that simple ingredients, when treated with care, can make an unforgettable dish. Enjoy this refreshing bite anytime you need a little zing and crunch in your day!
Print
10 Minute Sunomono (Japanese Cucumber Salad) Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Description
A quick and refreshing Japanese cucumber salad known as Sunomono, featuring thinly sliced cucumbers in a tangy, sweet, and savory dressing made with rice vinegar, sugar, soy sauce, and toasted sesame seeds. Perfect as a light appetizer or side dish, this recipe comes together in just 10 minutes.
Ingredients
Cucumber
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the cucumber: Thinly slice the cucumber using a mandoline to achieve uniform, fine slices. Toss the cucumber slices with sea salt and let them sit for 3 to 6 minutes to draw out excess moisture.
- Remove excess moisture: Squeeze out the moisture from the cucumbers thoroughly. If the cucumber tastes too salty after this, rinse them lightly with water to balance the flavor, then drain well.
- Make the dressing: In a mixing bowl, whisk together the rice apple vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar is fully dissolved and the dressing is well combined.
- Toss with dressing: Add the prepared cucumbers to the dressing and toss until the slices are evenly coated with the flavorful mixture.
- Serve or chill: Serve the Sunomono immediately for a fresh taste, or refrigerate it for a little while to allow the flavors to meld and enhance the overall taste.
Notes
- Using a mandoline ensures thin and even cucumber slices for the best texture.
- Japanese cucumbers are preferred for their thin skin and fewer seeds, but English cucumbers can be used as a substitute.
- Adjust the sugar and soy sauce to your taste for a sweeter or saltier dressing.
- Chilling the salad enhances the flavors but avoid prolonged storage to keep cucumbers crisp.
- To make it vegan, ensure the soy sauce used does not contain any fish-based ingredients.
