Japanese Cucumber Salad Recipe
This Japanese Cucumber Salad Recipe is a light, refreshing, and authentic sunomono-style dish made with crisp cucumbers tossed in a perfectly balanced sweet-and-tangy rice vinegar dressing. It’s quick to prepare, healthy, and the perfect side for any Japanese-inspired meal.
Ingredients
- 3 –4 Japanese cucumbers or English/Persian cucumbers, thinly sliced
- 1 teaspoon fine sea salt
- For the Dressing:
- 3 tablespoons rice vinegar
- 1 tablespoon mirin or 1/2 tablespoon sugar + 1/2 tablespoon water
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil optional
- Optional Add-Ins & Garnish:
- 1 –2 tablespoons dried wakame seaweed rehydrated
- 1 teaspoon toasted white or black sesame seeds
- Thinly sliced scallions or grated fresh ginger
Instructions
Slice the cucumbers:
- Wash the cucumbers and slice them very thinly using a sharp knife or mandoline.
Salt and drain:
- Place sliced cucumbers in a bowl, sprinkle with salt, and toss gently. Let sit for 10–15 minutes until moisture is released.
Remove excess liquid:
- Gently squeeze the cucumbers by hand or press them in a sieve to remove excess water. This step ensures a crisp salad.
Prepare the dressing:
- In a small bowl, whisk together rice vinegar, mirin, soy sauce, and sesame oil until well combined.
Combine:
- Add the drained cucumbers to a clean bowl. Pour the dressing over them and toss gently to coat evenly.
Rest and chill:
- Let the salad rest for 5–10 minutes. Chill briefly if desired for extra freshness.
Garnish and serve:
- Sprinkle with sesame seeds and optional garnishes before serving.
Notes
- For extra umami, add rehydrated wakame seaweed or cooked shrimp.
- Adjust sweetness or acidity by tweaking mirin or vinegar amounts.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing; cucumbers lose their crisp texture.
- Best served chilled but not ice-cold for optimal flavour.