For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinade. Adjust the amount of sugar to your liking, depending on your preferred level of sweetness. Sunomono can be stored in an airtight container in the refrigerator for up to 3 days.
Japanese-Style Pickled Cucumber (Sunomono)
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS48
A refreshing and vibrant Japanese cucumber salad, Sunomono offers a delightful balance of sweet, sour, and savory flavors. Crisp cucumbers are transformed into a tangy delight, perfect as a palate cleanser or a light side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium329 mg
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Sugar7 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a mixing bowl, gently combine the thinly sliced Persian cucumbers with sea salt. (5 minutes)
02 Step
Recipe View Allow the cucumbers to sit for approximately 10 minutes, during which they will release excess moisture. This step is crucial for achieving the desired crisp texture.
03 Step
Recipe View After 10 minutes, squeeze the cucumbers to remove the excess liquid. Discard the liquid.
04 Step
Recipe View In a separate bowl, whisk together the rice vinegar, granulated sugar, soy sauce, and toasted sesame oil until the sugar is completely dissolved. (2 minutes)
05 Step
Recipe View Pour the vinegar mixture over the cucumbers, ensuring they are evenly coated. (1 minute)
06 Step
Recipe View Marinate the cucumbers in the refrigerator for at least 30 minutes to allow the flavors to meld together. (30 minutes)
07 Step
Recipe View Prior to serving, garnish generously with toasted sesame seeds for added flavor and visual appeal.
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Dave Bergstrom
Jun 7, 2025Perfect side dish for a hot summer day!
Fredrick Batz
Jun 5, 2025I followed the recipe and it turned out great! I would suggest using a mandoline to slice the cucumbers thinly.
Adolfo Kuphal
Apr 4, 2025I added a little ginger to mine, and it was amazing!
Mitchel Doyle
Nov 30, 2024This recipe is so easy and delicious! I love how the cucumbers stay crisp.