This post may contain affiliate links. Please read my\u00a0privacy policy<\/a>.<\/p>\n<\/div>\n <\/p>\n This refreshing Japanese cucumber salad<\/strong> (Sunomono) uses thinly sliced cucumbers tossed in a quick rice vinegar dressing. Crisp, sweet, and tangy, it makes the perfect easy side dish.<\/p>\n SUMMARIZE AND SAVE THIS CONTENT ON<\/strong><\/p>\n<\/div>\n<\/div>\n Whenever I order Japanese food out, a cold bowl of Sunomono is always the first thing I look forward to. If you are searching for the best Japanese cucumber salad recipe<\/strong>, the secret comes down to a quick salt-draw method. Pulling out that excess moisture leaves you with thin cucumber slices that stay remarkably crisp long after tossing them in the dressing. I recreated this recipe so you can enjoy that same light, restaurant-quality side dish right at home.<\/p>\n Using rice vinegar keeps the dressing bright and clean, while a pinch of sugar balances out the sharp acidity. A light splash of toasted sesame oil adds a soft, nutty aroma without masking the fresh cucumber flavor. Serve it straight out of the fridge alongside Gyoza<\/a>, Teriyaki Salmon<\/a>, or rice bowls like Oyakodon (Japanese Chicken and Eggs Rice Bowl)<\/a> for a cool, refreshing bite.<\/p>\n Sidenote:<\/strong> Traditional Sunomono often uses dried wakame seaweed or poached seafood like shrimp and octopus. Top your bowl with real crab meat or imitation crab (kanikama) for a quick izakaya-style upgrade.<\/p>\n<\/div>\n Picking the right cucumber ensures your slices stay crisp instead of turning mushy in the bowl.<\/p>\n See the\u00a0recipe card<\/a>\u00a0below for all the ingredient details and exact measurements.<\/p>\n Pro Tip #1: Rice Vinegar Options Pro Tip #2: Don\u2019t Skip The Sugar Pro Tip #3: Using Toasted Sesame Oil You can slice the cucumbers and mix the dressing separately a day in advance. Once combined, serve within 1 to 2 hours for maximum crunch. Letting it sit overnight softens the vegetable and dilutes the dressing.<\/p>\n<\/p><\/div>\n No need to rinse! Just give them a firm squeeze to remove the liquid. The trace amount of salt left behind seasons the dressing, while rinsing only adds unwanted moisture back into the slices.<\/p>\n<\/p><\/div>\n Salting pulls out moisture, but squeezing actually removes it. If you skip this, that extra liquid dilutes your sweet and sour dressing, leaving you with a soggy side dish.<\/p>\n<\/p><\/div>\n Store leftovers in an airtight container in the fridge for up to 2 days. The texture softens over time, but the flavors remain great.<\/p>\n<\/p><\/div>\n No, freezing ruins raw cucumbers. Thawing turns them into a mushy, watery mess, so this side dish is strictly best enjoyed fresh.<\/p>\n<\/p><\/div>\n This recipe is 56 calories per serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n For an easy and wholesome Japanese weeknight dinner, I recommend the following recipes:<\/p>\n I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my\u00a0Recipe Index<\/a>, and stay updated by subscribing to my\u00a0newsletter<\/a>\u00a0and following me on\u00a0Facebook<\/a>,\u00a0Pinterest<\/a>,\u00a0and\u00a0Instagram<\/a>\u00a0for new updates.<\/p>\n \n<\/div>\n<\/div>\n![\"Traditional](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2026\/08\/japanese-cucumber-salad.jpg\")
<\/figure>\nRecipe Summary<\/h2>\n
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The Best Japanese Cucumber Salad Recipe<\/h2>\n
\nShopping Guide: Choosing The Right Cucumbers<\/h2>\n
![\"Simple](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2026\/08\/japanese-cucumber-salad-2.jpg\"\/)
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\nIngredients You\u2019ll Need<\/h2>\n
![\"Ingredients](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2026\/08\/japanese-cucumber-salad-ingredients.jpg\"\/)
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<\/strong>Stick with Japanese rice vinegar (Komezu, preferred) or Chinese rice vinegar. Avoid artificial vinegar, rice wine vinegar, or apple cider vinegar. These hit with a harsh, chemical sourness or carry fruity flavors that completely clash with the clean taste of the salad.<\/p>\n
<\/strong>Granulated white sugar balances the sharp acidity of the vinegar. I don\u2019t recommend swapping in brown sugar, as its heavy molasses flavor overpowers the crisp, clean taste of the dressing.<\/p>\n
<\/strong>Although it is optional, I highly recommend adding a few drops of dark toasted sesame oil for a warm, nutty finish. Double-check your bottle says toasted, as light sesame oil lacks that rich roasted flavor. Omit it completely if you want a crisp, pure vinegar bite.<\/p>\n<\/div>\n
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\nFrequently Asked Questions<\/h2>\n
![\"Easy](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2026\/08\/japanese-cucumber-salad-1.jpg\"\/)
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\nWhat To Serve With This Recipe<\/h2>\n
\nOther Cucumber Salad Recipes You Might Like<\/h2>\n<\/div>\n
![\"Freshly](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2024\/05\/baked-cod2.jpg\"\/)
![\"Freshly](\"https:\/\/rasamalaysia.com\/wp-content\/uploads\/2024\/05\/baked-cod2.jpg\")
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