Japanese Cucumber Sunomono


  • 2 large cucumbers
  • 1 teaspoon salt
  • 4 teaspoons white sugar
  • 1 ½ teaspoons minced fresh ginger root
  • 5 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seeds, or to taste
  • Directions

  • Step 1

    Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.


  • Step 2

    Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.

  • Step 3

    Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.

  • Step 4

    Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.

  • Step 5

    Just before serving, sprinkle each portion with sesame seeds. Enjoy!

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