Sunomono (Japanese Cucumber Salad)

A recipe for Sunomono (Japanese Cucumber Salad)! Thinly sliced cucumbers and wakame are tossed in a vinegar dressing for a light and refreshing salad.

Sunomono (酢の物) literally translates to vinegar-based thing/food and generally refers to cucumber salad (胡瓜の酢の物).

Today, I am sharing a basic version with simply cucumbers and wakame tossed in a vinegar dressing. The salad is quick and easy, coming together in minutes with just a few ingredients. It is perfect for a refreshing appetizer or side on a hot summer day.

Serve the Sunomono immediately after assembling or refrigerate in an airtight container for up to a day. With time, the cucumbers will continue to release more water and dilute the flavors.

Notable Ingredients

If possible, try to use Japanese cucumbers (きゅうり) for the Sunomono. These long, slender cucumbers have a thin, crisp skin with little to no seeds.

If unavailable, swap for Persian cucumbers. Since Persian cucumbers are smaller, you may want to use one or two extra. If those are unavailable, use an English cucumber. The skin is a little thicker, so you may want to peel it first, then slice in half lengthwise and scoop out the seeds before thinly slicing.

Wakame (わかめ) is an edible seaweed with a slightly sweet and salty flavor. I used 1 tablespoon (3 grams) for just a light scattering among the cucumber slices, but you could even bump it up to 2 tablespoons (6 grams) if you want a more substantial amount. If unavailable, simply omit.

For those in the Northern Virginia, I have been able to locate Japanese cucumbers and wakame at Marufuji Japanese Market in Tysons Corner.

When living in Los Angeles, I would usually get them at Mitsuwa or Tokyo Central in Torrance.

A Few Sunomono Tips

I used a mandoline on nearly the thinnest setting to quickly and easily cut the cucumber into even slices.

After slicing, sprinkle the cucumbers with salt and massage it in lightly until evenly combined. Allow to sit for about 5-10 minutes to draw out excess moisture. This will help keep the cucumbers light and crisp. If your cucumber slices are a little thicker, they may need a couple of extra minutes.

Make sure the rice vinegar is plain- unseasoned. Seasoned rice vinegar has sake, salt, and sugar added.

Whisk together the rice vinegar, sugar, soy sauce, and salt until the sugar and salt are completely dissolved before adding the cucumbers.

The wakame I used was already cut. If larger, cut after rehydrating into smaller bite-size pieces.

You could make the salad into a more substantial dish with seafood add-ins such as crab, shrimp, octopus, whitebait (しらす, shirasu), or tuna. I also love the salad with a little bit of harusame (春雨, glass noodles), about 1/4 of a bundle.

The sesame seed garnish is optional.

Looking for more recipes with cucumbers?

Try my:

• Agurkai su Medumi (Lithuanian Cucumbers with Honey)
• Mast-o-Khiar (Persian Yogurt and Cucumber Dip)
• Shopska Salad (Balkan Šopska Salata)

This recipe was originally posted in November 2012 and updated in June 2025.

Sunomono (Japanese Cucumber Salad) Recipe

Adapted from The Asian Grandmother’s Cookbook

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5 from 1 vote

Sunomono (Japanese Cucumber Salad)

A recipe for Sunomono (Japanese Cucumber Salad)! Thinly sliced cucumbers and wakame are tossed in a vinegar dressing for a light and refreshing salad.

Course Salad

Cuisine Japanese

Keyword cucumber, Japan, Japanese, salad, seaweed, vinegar, wakame

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Resting Time: 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 Servings

Ingredients

• 3 Japanese cucumbers or 5-6 Persian cucumbers
• 1 teaspoon salt plus a pinch for the dressing
• 1 tablespoon (3 grams) dried wakame seaweed
• 1/4 cup (60 milliliters) unseasoned rice vinegar
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon (5 milliliters) soy sauce
• toasted sesame seeds optional

Instructions

• Thinly slice the cucumbers and place in a large bowl.
• Sprinkle with the 1 teaspoon salt and massage evenly into the cucumbers. Set aside at room temperature for 5-10 minutes.
• Place the wakame in a small bowl and cover with water. Set aside for 10 minutes to rehydrate.
• In a medium bowl, whisk together the rice vinegar, sugar, soy sauce, and a pinch of salt until the sugar and salt are dissolved. Set aside.
• Squeeze out as much moisture as possible from the cucumbers and place in the bowl with the rice vinegar mixture.
• Squeeze out the moisture from the rehydrated wakame and place in the bowl with the cucumbers.
• Toss together until the cucumbers and wakame are evenly distributed and coated with the dressing.
• Serve immediately with a sprinkling of toasted sesame seeds or refrigerate in an airtight container for up to a day.