Sunomono (Japanese Cucumber Salad with Seaweed)

Sunomono (Japanese Cucumber Salad with Seaweed)

5 from 1 vote

This sunomono comes together in 20 minutes! Crisp cucumbers and wakame seaweed are tossed in a light, refreshing dressing that complements rich dishes.

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Prep Time 20

Cook Time 5

Total Time 25

Servings: 4

Course: Side Dish

Cuisine: Japanese

Calories: 25

Ingredients Method Notes

Ingredients

½ Japanese, Persian, English, or seedless cucumbers sliced into coins (see Note 1)
¼ teaspoon kosher salt
½ tablespoon cut dried wakame

For the dressing

3 tablespoons dashi or 3 tablespoons of water and ¼ teaspoon of dashi powder (see Note 2)
2 tablespoons rice vinegar unsweetened
2 tablespoons mirin
1.5 teaspoons soy sauce
¼ teaspoon kosher salt
granulated sugar optional

For the variations (optional)

2 pieces imitation crabmeat shredded
1 ounce boiled octopus sliced

Method

Make the dressing: In a medium microwave-safe bowl, mix 3 tablespoons dashi, 2 tablespoons rice vinegar, 2 tablespoons mirin, 1.5 teaspoons soy sauce, and ¼ teaspoon kosher salt. Microwave for 1 minute, then give it a taste. If it feels too sour, add a little granulated sugar. Let it cool while you prep the other ingredients.
Prep the cucumber: Thinly slice ½ Japanese, Persian, English, or seedless cucumbers into coins, then sprinkle with ¼ teaspoon kosher salt and gently massage it with your hands. Let it sit for about 10 minutes until it releases water.
Prep the wakame: Soak ½ tablespoon cut dried wakame in a bowl of water for about 5 minutes. If using whole wakame, cut it into bite-sized pieces after soaking.
Assemble the salad: Squeeze the excess water out of the cucumbers and wakame with your hands, then toss them in a bowl with the dressing from step 1. Give it a good mix, and if you're adding any optional ingredients (see Note 3), now's the time!
Chill and serve: If the dressing is still warm, let it cool in the fridge until it’s chilled. Serve with the dressing and enjoy!

Notes

(Note 1) Types of Cucumbers: Japanese, Persian, English, or seedless cucumbers work best for their crisp texture. They have fewer seeds and softer skins than American cucumbers. You can usually find them at your local grocery store or an Asian market.
(Note 2) Dashi Powder: If you're using dashi powder, go for a high-quality one made with natural ingredients. My favorite is Kayanoya Dashi.
(Note 3) Variations: Want to switch things up? Check out the Substitutions and Variations section above for add-on ideas!

Serving Suggestions

Sunomono pairs perfectly with rich and oily main dishes like teriyaki chicken and karaage.

Storage Instruction

Store leftovers in an airtight container in the fridge for up to 4 days.