Sunomono is a classic Japanese cucumber salad featuring paper-thin sliced cucumbers and rehydrated wakame tossed in a light, tangy-sweet rice vinegar dressing. It's crisp, refreshing, and ready in under 30 minutes with proper chilling.
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Combine the vinegar, sugar, salt, and soy sauce in a small saucepan. Warm over medium heat, stirring, just until the sugar dissolves, about 1 to 2 minutes. Do not boil. Microwave option: combine in a microwave safe bowl and heat 20 to 30 seconds, then stir until the sugar dissolves.
Cool the dressing completely. Warm dressing wilts the cucumbers and you lose the crunch factor. Refrigerate it while you prep everything else.
Rehydrate the wakame (if using). Cover with cool water and soak 5 to 10 minutes. It expands about tenfold. Drain and squeeze dry.
Slice the cucumbers paper thin, about 1/16 inch. A mandoline is very helpful. Toss with the ½ teaspoon salt and let sit 10 minutes.
Squeeze the cucumbers firmly in your hands to drain excess liquid. Rinse under cold water, squeeze again, then pat dry. Important for crunchy versus soft bites.
Combine the cucumbers and wakame in a bowl and toss with the cooled dressing. Chill 15 to 20 minutes.
Top with sesame seeds and a small mound of grated ginger. Serve with a slotted spoon to let excess dressing drip back and not onto your plate.
Store covered in the refrigerator for up to 2 days; the cucumbers soften over time so consume fresh for best texture.
mandoline slicer (recommended for consistent 1/16 inch slices) · small saucepan or microwave-safe bowl (for warming dressing)
Yes, wakame is optional but recommended. The salad still tastes good without it, though the seaweed adds authentic flavor and texture.
Salting and squeezing removes excess moisture so the cucumbers stay crisp when combined with the dressing instead of becoming soft and waterlogged.
Slice cucumbers paper thin, about 1/16 inch. A mandoline makes this easy and ensures even thickness and crunch.
Yes. Prepare the dressing and prep ingredients up to 4 hours ahead. Combine and chill 15 to 20 minutes just before serving to maintain crispness.
Warm dressing wilts the cucumbers and causes them to lose their crunch. Cool the dressing completely before adding to the cucumbers.
