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Sunomomo (Japanese Cucumber Salad)

Aren’t the cucumbers served at sushi restaurants magical? Don’t get me wrong, I love sushi. It’s one of my favorite things on earth. But the cucumber salad that is served with sushi is nearly as exciting as the main event. I’ll probably get some backlash for that statement, but I stand by my word. 

I absolutely love the fresh, clean taste of Japanese cucumber salad. The flavor is delicate, but also tangy. Cucumber salad is not overpowering, and it showcases the authentic, unadulterated taste of cucumbers but with a little extra zip. It’s delicious alongside just about anything, easy to make, and healthy as can be. 


2 cucumbers, very thinly sliced

Pinch of salt (to dry out cucumbers)

3 Tbsp. rice vinegar

1 Tbsp. sugar

1 tsp. soy sauce

Pinch of salt (for dressing)

2 tsp. sesame seeds

Slice the cucumbers very thin. A mandonline works best if you have one, but hand-cut works too. 

Place the sliced cucumbers in a strainer and mix with a pinch of salt. Let the cucumbers drain for about 10 minutes and then gently squeeze out excess water with clean hands. Place in a large bowl.

Mix together rice vinegar, sugar, pinch of salt, and soy sauce in a small bowl. Pour on top of the cucumbers and mix together. Sprinkle with sesame seeds. 

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