Japanese Style Cucumber Sunomono

A Delicate, Refreshing Cucumber Salad—Perfect for Sushi, BBQs, or Simple Weeknight Meals

Sunomono is a classic Japanese pickled cucumber salad known for its cool crunch, gentle sweetness, and tangy vinegar flavor. Ideal as a low-calorie side or palate cleanser, this recipe is quickly gaining popularity on Pinterest and summer menus. Ready in minutes, it brings refreshing elegance to every table.

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Why Sunomono Rocks

• Ultra-light & low-calorie – Only 20–30 kcal per ½ cup serving.

• No-cook simplicity – Just slice, toss, and enjoy.

• Balanced flavors – Tangy vinegar, hint of sweetness, nutty sesame, mild saltiness.

• Versatile pairing – Complements sushi, grilled meats, rice bowls, and light dinners.

• Visual star – Striking, translucent cucumber slices perfect for Pinterest.

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Authentic Ingredients (Serves 4–6 Side Portions)

• 2–3 Japanese or Persian cucumbers, thinly sliced (about 4 cups)

• 3 tbsp rice vinegar (seasoned rice vinegar works too)

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp sugar (or honey/maple for a healthier version)

• ½ tsp salt, or to taste

• ½ tsp sesame oil (optional, for richness)

• 1 tsp toasted sesame seeds, plus extra for garnish

• 1 sheet nori, finely shredded (optional Japanese finish)

• 1 tsp finely sliced scallions or chives (optional garnish)

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Step-by-Step Instructions

1. Slice the cucumbers

Arrange clean cucumbers in a stack, slice paper-thin (use a mandoline for precision), and lightly salt. Let sit 5 minutes, then gently squeeze out excess moisture to ensure crunch.

2. Make the dressing

Whisk together rice vinegar, soy sauce, sugar, salt, and sesame oil until sugar dissolves—adjust sweetness or salt to taste.

3. Marinate the cucumbers

Toss the squeezed cucumber slices in the dressing. Let sit cold for at least 5 minutes—or up to 30 minutes—for better flavor absorption. Can be left longer; it stays crisp.

4. Garnish & serve

Sprinkle toasted sesame seeds, shredded nori, and scallions just before serving. Serve chilled.

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Why the Seventeen-Minute Chill Is Best

• 5 min = light, crisp, tangy—great on hot days.

• 15 min = slightly softer texture, deeper flavor absorption.

• 30 min+ = perfect balance; much longer can make cucumbers soggy.

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Detailed Taste & Texture Profile

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Variations & Customizations

1. Sweet & Crunchy

Increase sugar to 2 tsp and stir in matchstick carrots or bell pepper.

2. Spicy Kick

Add ½ tsp of toasted chili oil or red pepper flakes.

3. Yuzu Citrus Upgrade

Replace half the vinegar with yuzu juice, finish with microgreens.

4. Creamy Sunomono

Stir in 1–2 tsp mayonnaise or avocado for a unique twist.

5. Cold Noodle Topping

Serve over soba or somen noodles with a light drizzle of dressing.

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Meal Pairing Suggestions

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Make-Ahead & Storage Tips

• Dressing ahead: Keep in sealed jar up to 1 week in fridge.

• Full salad make-ahead: Up to 24 hours in fridge; re-squeeze cucumbers before serving for freshness.

• Meal prep: Include dressing in jars with sliced cucumbers in separate compartment.

• Freezable? Not recommended as cucumbers will become watery and soft after thawing.

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Nutrition Snapshot (Per ½ Cup)

• Calories: ~20–30

• Fat: 1–2 g

• Carbs: 2–4 g (mostly net carbs)

• Sugar: ~1 g

• Protein: ~0.5 g

• Fiber: ~0.5 g

• Vitamins: Good source of hydration and micronutrients—K, B, C

This makes it great for low-calorie, mindful eating.

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Frequently Asked Questions (FAQs)

Q1: What if I don’t have Japanese cucumbers?
Use English or Persian cucumbers; hollow and peel regular cucumbers for the same crisp effect.

Q2: Can I skip sugar?
Yes—omit or reduce sugar/honey for a lighter, sugar-free version.

Q3: Is it gluten-free?
As long as tamari is used in place of soy sauce, it’s gluten-free.

Q4: How much dressing is best?
Start with just enough to lightly coat cucumbers. Add more to taste but avoid overdressing to maintain crispness.

Q5: My cucumbers became soft—what went wrong?
Likely sat too long after dressing. Refresh by squeezing liquid and chilling quickly.

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Common Mistakes & Easy Fixes

• Too soggy: Over-marinated—drain and re-squeeze cucumbers before re-serving.

• Too tangy: Add sugar or water to mellow the acidity.

• Bland flavor: Ensure you have salt and soy sauce; finish with sesame oil and garnish.

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Weekly Menu Featuring Sunomono

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Shopping & Prep List

• Fresh Produce: Japanese/English cucumbers, scallions, nori (optional)

• Pantry: Rice vinegar, soy sauce or tamari, sugar or honey, sesame oil, salt, sesame seeds

• Kitchen Tools: Mandoline or sharp knife, mixing bowls, whisk, measuring spoons

Final Words

This Japanese Style Cucumber Sunomono is the epitome of simple elegance—crisp, tangy, and utterly refreshing. Perfect for light dinners, sushi nights, BBQs, or anytime you need a clean, stylish, low-calorie dish in just minutes.