Cucumber sunomono

    Cucumber sunomono


    13 people made this

    About this recipe: Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy to find ingredients. Serve this as a Japanese starter, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

    Jackie Yorkshire, England, UK

    Serves: 6 

    • 2 large cucumbers
    • 1 teaspoon salt
    • 4 teaspoons granulated sugar
    • 1 1/2 teaspoons grated or minced root ginger
    • 1 tablespoon soy sauce
    • 5 tablespoons rice wine vinegar

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Using a vegetable peeler, peel four strips of peel off of each cucumber, leaving some of the peel in tact (your cucumbers will look 'striped'). Slice off the ends and cut in half.
    2. Slice the cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with the salt, and stir well. Set aside.
    3. Meanwhile, in a bowl combine the sugar, ginger, soy sauce and vinegar. Whisk together until well combined.
    4. After the cucumbers have sat in the salt for about 5 minutes, squeeze the excess liquid out of them using your hands or a clean tea towel.
    5. Toss the cucumbers with the sauce. Stir well. Place in the fridge to chill for 1 hour before serving.
    6. Just before serving, sprinkle each portion with sesame seeds. Enjoy!


    Cucumber sunomono
    Cucumber sunomono

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    Reviews (2)


    Loved this too! Once or twice used distilled vinegar - it's nearly as good, but not quite. - 08 Nov 2014


    I've made this so many times after the first trial and totally in love with it! Thanks for sharing. A slight tweak that I've made to make it superb is to add a teaspoon of sesame oil to the recipe. - 31 Dec 2013

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