This Japanese cucumber salad strikes the perfect balance of tangy and sweet. It’s quick and easy to prepare, and once you start snacking you won’t be able to stop.
I love cucumbers in every form — raw, pickled, or dipped in dressing. One of my favorite things about going to a sushi restaurant is the tiny bowl of cucumber salad served before the meal. If you haven’t tried that simple starter, you’re missing out on a fresh, palate-cleansing treat.
What is Japanese Cucumber Salad?
Japanese cucumber salad, known as Kyuri no Sunomono, is a light side dish made from thinly sliced cucumbers often mixed with wakame seaweed and marinated in rice vinegar. It is commonly served as a small appetizer alongside sushi and other Japanese dishes.
In many versions, the cucumber seeds are removed for a crisper texture, but I enjoy leaving them in. Both approaches work well depending on your preference.
What ingredients do I need?
- Cucumbers – Japanese cucumbers are ideal but regular cucumbers are perfectly fine. Choose firm, fresh cucumbers and slice them thinly for the best texture.
- Rice vinegar – This provides the characteristic bright, mild acidity of the salad and is essential to the flavor profile.
- Soy sauce – A small amount adds savory depth. Use your preferred brand; you don’t need much.
- Sugar – A touch of sugar balances the vinegar and soy, creating that sweet-and-tangy harmony.
- Salt – Just a pinch to enhance the flavors.
- Sesame seeds – White, black, or a mix of both add a pleasant nutty crunch and a visual pop.
How to make Japanese Cucumber Salad
Begin by washing the cucumbers. Slice them very thinly using a mandoline slicer, a food processor, or a sharp knife. Thin slices allow the dressing to penetrate quickly and give the salad a delicate texture.
In a small bowl, combine the rice vinegar, soy sauce, sugar, salt, and sesame seeds. Stir thoroughly until the sugar and salt are fully dissolved. This ensures an even flavor throughout the salad.
Place the cucumber slices in a shallow dish so they lay flat and can be evenly coated. Pour the vinegar mixture over the cucumbers and toss gently to coat every piece. Cover the dish and refrigerate for at least 2 hours, stirring every 30 minutes if possible, so the cucumbers marinate evenly.
Tips and Tricks
- Use a mandoline slicer or food processor to get consistently thin slices; if you don’t have either, a very sharp knife will work — just aim for thin, uniform pieces.
- Make sure the sugar and salt are completely dissolved in the vinegar before mixing with the cucumbers so the seasoning distributes evenly.
- Marinate the cucumbers in a shallow, wide dish so more surface area is covered by the dressing, which promotes an even infusion of flavor.
- Stir the cucumbers a couple of times while they refrigerate to help the marinade coat each slice.
That’s it — simple, fresh, and addictive. I often find myself resisting the urge to finish the whole bowl in one sitting. Try this easy salad with sushi, grilled fish, or as a light side for any meal. You won’t be disappointed.
Other recipes to try
Consider pairing this salad with light Asian-inspired dishes such as spicy chicken noodle soup, chicken Asian salad, or Tom Kha Gai for a complete, flavorful meal.
Recipe Details
Japanese cucumber salad
12 mins
2 hrs
12 mins prep + 2 hrs chill
Ingredients
- 2 cucumbers, sliced thin
- 2 TBSP sesame seeds (white, black, or a mix)
- 1/2 cup rice vinegar
- 1 tsp soy sauce
- 2 tsp sugar
- 1/4 tsp salt
Instructions
- Slice the cucumbers very thinly using a mandoline, food processor, or a sharp knife.
- In a small bowl, whisk together the rice vinegar, soy sauce, sugar, salt, and sesame seeds until the sugar and salt dissolve.
- Arrange the cucumber slices flat in a shallow pan or dish and pour the dressing over them.
- Toss gently to coat the cucumbers, then cover and refrigerate.
- Refrigerate for 2 hours, stirring every 30 minutes to ensure even marinating. Serve chilled.
Notes
- Thin, uniform slices help the cucumbers absorb the dressing quickly and evenly.
- Dissolve the sugar and salt completely before combining with the cucumbers for the best texture and flavor.
- Use a shallow dish for marinating so the dressing covers the cucumbers more evenly.
- Stir a couple of times while the cucumbers chill to distribute the marinade.
Nutrition
Calories: 58 kcal |
Carbohydrates: 6 g |
Protein: 1 g |
Fat: 2 g
Update Notes: This recipe was originally posted in September 2016 and republished with new photos and step-by-step instructions in May 2019.