Cucumber Sunomono
Cucumber Sunomono is a refreshing Japanese side dish featuring thinly sliced cucumbers in a tangy vinegar dressing, perfect for light meals or as a cooling appetizer.
Ingredients
Instructions
- Slice the cucumber very thinly.
- Sprinkle salt over each layer of cucumber slices.
- Let stand for 10 minutes to draw out excess moisture.
Tips & Substitutions
For a more flavorful cucumber sunomono, try adding a splash of soy sauce or a dash of chili flakes for heat. If you don't have cider vinegar, rice vinegar is a great substitute that will still maintain the dish's refreshing taste. Using a mandoline for slicing the cucumber can help achieve ultra-thin slices, ensuring a delicate texture. Toasting the sesame seeds enhances their flavor, so don't skip that step!
Serving Suggestions
Cucumber sunomono makes a delightful side dish to grilled meats or fish, adding a refreshing contrast to rich flavors. It pairs beautifully with dishes like teriyaki chicken or miso-glazed salmon. Consider serving it alongside a bowl of steamed rice or as part of a bento box for a balanced meal. Garnish with additional sesame seeds or sliced scallions for an extra touch.
Storage & Reheating
Store any leftover sunomono in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to release moisture, so it's best to consume them fresh. If you need to rehydrate the dish, add a splash of vinegar or a bit of water before serving to restore some of the original flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Sunomono contains roughly 156 calories, with 5g protein, 5g carbohydrates, and 14g fat. Note that it is relatively high in sodium, at 1455mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in sunomono?
Absolutely! While cucumber is traditional, you can experiment with other vegetables like daikon radish, carrots, or even zucchini. Adjust the salting time based on the moisture content of the vegetables you choose, as some may require longer to draw out excess water.
How do I make sunomono less salty?
If you find the sunomono too salty, try rinsing the cucumber slices under cold water after salting and then pat them dry. You can also reduce the amount of salt you initially sprinkle. Balancing the vinegar and sugar can help offset any residual saltiness.
Can I make sunomono ahead of time?
Yes, you can prepare the cucumber sunomono a few hours in advance. Just be aware that the cucumbers will continue to soften and release moisture, so it's best enjoyed within a day. If making it the night before, store it in the fridge and give it a quick toss before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).