Name: 10 Minute Sunomono (Japanese Cucumber Salad) Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 large Japanese cucumber; 1 teaspoon sea salt; 2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame seeds

Jump to Recipe· 4.3 from 15 reviews

I absolutely love how fresh and crisp this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe is—it’s one of those quick, refreshing dishes that always brightens up my meals. The delicate crunch of thinly sliced Japanese cucumber paired with the tangy, slightly sweet dressing makes it a perfect palate cleanser or side dish that I can whip up in no time. Whether I’m craving something light or need a colorful, vibrant addition to my dinner spread, this salad never fails to impress me.

Why You’ll Love This 10 Minute Sunomono (Japanese Cucumber Salad) Recipe

What really excites me about this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe is its fantastic balance of flavors. The crisp cucumbers have this subtle coolness that pairs beautifully with the tang from the rice wine vinegar and the gentle sweetness of sugar. Then, you get that touch of umami from the soy sauce and the nuttiness from toasted sesame seeds, creating a harmonious bite every single time. It’s refreshing, light, and deeply satisfying without being heavy or overpowering.

I also adore how effortlessly it comes together. Honestly, all it takes is about 10 minutes and a few simple steps, and you’re done. No complicated techniques or hard-to-find ingredients—just pure, clean flavors that I can rely on anytime. It’s perfect for a quick weekday lunch, a side dish for a Japanese-inspired dinner, or even as a tasty appetizer when I have guests over. Every time I make it, it stands out for its freshness and simplicity.

Ingredients You’ll Need

Two long, smooth cucumbers lay side by side on a white marbled surface. Each cucumber has a fresh, bright green color with tiny bumps scattered across their skin and a slightly shiny texture. The cucumbers are positioned diagonally, stretching from the bottom left to the top right of the frame. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simplicity, so you’ll be using just a handful of essentials that each contribute to the crunchy texture, bright flavor, and pleasing aroma.

Japanese cucumber: I recommend using a Japanese cucumber because it’s thin-skinned and crisp, making it perfect for thin slicing and a tender crunch.
Sea salt: This draws out excess moisture from the cucumber slices to keep the salad delightfully crisp without becoming soggy.
Rice wine vinegar: It provides that gentle tang and bright acidity that defines the sunomono flavor profile.
Sugar: Just a touch balances the acidity and adds a lovely subtle sweetness to the dressing.
Soy sauce: A hint of umami depth enhances the overall taste without overwhelming the freshness of the cucumber.
Toasted sesame seeds: These bring a warm, nutty finish and a slight crunch that make the salad even more irresistible.

Directions

Step 1: Start by thinly slicing your Japanese cucumber. I find a mandoline slicer works best here for evenly thin slices, which absorb the flavors beautifully and provide that signature delicate crunch.

Step 2: Toss the sliced cucumbers with the sea salt in a bowl and let them sit for about 3 to 6 minutes. This step is crucial because the salt pulls out excess moisture, helping your cucumbers stay crisp and intensifying their natural flavor.

Step 3: After the resting period, gently squeeze out the liquid from the cucumbers. Taste the slices—if they’re too salty, just give them a quick rinse and pat dry; otherwise, leave them as they are to retain that perfect seasoning.

Step 4: In a separate bowl, whisk together the rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar dissolves completely. This dressing bursts with a lovely balance of sweet, salty, and nutty.

Step 5: Toss the drained cucumber slices into the dressing gently, making sure each piece is well coated. You can serve this salad immediately for a crisp, fresh taste or chill it for a bit to let the flavors meld even more.

Servings and Timing

This recipe makes about 4 servings, perfect as a side dish for a family dinner or a small gathering. The prep time is just 10 minutes, and since no cooking is involved, the total time remains the same. There’s a brief resting time of about 3 to 6 minutes while the cucumbers release their moisture, which is built into the prep. No additional cooking or cooling time is required unless you prefer to serve it chilled.

How to Serve This 10 Minute Sunomono (Japanese Cucumber Salad) Recipe

A white bowl filled with several thin slices of bright green cucumber stacked with some overlapping pieces, sprinkled evenly with small black and white sesame seeds that add texture and contrast. The cucumbers look fresh and moist, showing a slight shine from dressing or oil. In the blurred background, another similar white bowl holds more cucumber slices. The scene is set on a white marbled surface with wooden chopsticks visible on the side, adding to the simple and fresh presentation. photo taken with an iphone --ar 4:5 --v 7

When I serve this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe, I love pairing it with grilled seafood like salmon or shrimp, as the crisp acidity complements the richness beautifully. It also makes a fantastic contrast alongside teriyaki chicken or tempura dishes, adding freshness that balances heavier flavors. For a vegetarian option, I often serve it with miso soup and steamed rice for a perfectly light meal.

Presentation-wise, I garnish with a few extra toasted sesame seeds and sometimes a sprinkle of thinly sliced nori strips for a sophisticated touch. I like serving it chilled or at room temperature on small, pretty plates or in colorful bowls to brighten up the table. Portion-wise, a few tablespoons per person make a great starter or side, but this salad is so light and tasty that you might find yourself going back for seconds!

As for drinks, this salad is a star alongside cold sake or a crisp white wine like Sauvignon Blanc, which complements its tangy brightness. For non-alcoholic options, I recommend green tea or sparkling water with a twist of lime to keep things refreshing and clean. It’s the kind of dish that effortlessly lends itself to casual weeknight dinners or elegant holiday parties.

Variations

I often experiment with this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe depending on what I have on hand or my mood. For a different flavor, swapping rice wine vinegar for apple cider vinegar or adding a splash of lemon juice gives a lovely twist. If you want a little heat, a pinch of crushed red pepper flakes or a few drops of chili oil can brighten things up deliciously.

If you’re catering to dietary preferences, this recipe is naturally gluten-free if you use gluten-free soy sauce, and vegan by default. You can add thinly sliced wakame seaweed or shredded carrots to boost texture and nutrition, making the salad even more vibrant and satisfying without altering its essence.

Though this salad is traditionally served raw, I have also lightly blanched the cucumber slices for a softer texture, especially when serving to those who prefer milder crunch. Either way, the core freshness and zingy dressing remain the star of the show.

Storage and Reheating

Storing Leftovers

I like to store any leftover sunomono in an airtight container in the refrigerator, where it keeps well for up to 2 days. Because the cucumbers release moisture over time, it’s best to store the salad undressed separately if you want to maintain the freshest crunch for longer. However, if dressed, expect the texture to soften slightly, which is still great for enjoying later as a light snack or side.

Freezing

This particular salad is not suitable for freezing since cucumbers have high water content and tend to become mushy and watery after thawing. I always recommend enjoying sunomono fresh or refrigerated for the best texture and flavor.

Reheating

Since this is a cold salad, reheating is not necessary or recommended. I find it tastes best served chilled or at room temperature to preserve the crispness of the cucumber and the bright, fresh flavors of the dressing. If you need to prepare ahead, keep it chilled until serving for the best experience.

FAQs

Can I use regular cucumbers instead of Japanese cucumbers?

Absolutely! Regular cucumbers work fine, though they have thicker skin and more seeds, which can affect texture and flavor slightly. I recommend peeling and deseeding them if you want a similar light and crisp experience.

How can I make this recipe less sweet?

If you prefer less sweetness, simply reduce the amount of sugar in the dressing or omit it altogether. The rice wine vinegar and soy sauce provide plenty of flavor, and you can balance the tang to your liking.

Can I prepare this salad in advance?

You can prep the cucumbers and dressing separately a few hours ahead but toss them together just before serving to keep the cucumbers crisp and fresh. If mixed too early, the cucumbers will become soggy as they absorb the dressing.

Is this recipe suitable for meal prep?

It’s best to prepare this salad fresh or shortly before eating because it’s meant to be crisp and refreshing. However, storing the components separately and assembling at mealtime works well for meal prep.

What can I add to make this salad more filling?

For a more substantial dish, consider adding sliced avocado, cooked shrimp, or roasted tofu. These additions bring protein and healthy fats while complementing the fresh cucumbers and tangy dressing.

Conclusion

If you’re looking for a refreshing, fast, and flavorful side dish, I truly can’t recommend this 10 Minute Sunomono (Japanese Cucumber Salad) Recipe enough. It’s a personal favorite of mine for good reason—it’s simple, satisfying, and brings a bright, crisp contrast to any meal. Give it a try, and I’m sure it will become one of your go-to salads, just like it did for me!