Sunomono (Japanese Cucumber Salad) 酢のもの

Name: Sunomono (Japanese Cucumber Salad)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 tsp (3 g) dried wakame; 1/4 of a bundle (6 g) of mung bean noodles; 2 Persian cucumbers or 1 Japanese cucumber (130-140 g); 1/2 tsp salt; 1/2 tsp sugar; 1 tsp sesame seeds (5g); 2 tbsp (30 ml) rice vinegar; 1 tbsp (12 g) cane sugar; 1/2 tsp soy sauce; 2 pieces imitation crab meat; 1 pack (5 g) katsuobushi; 1 pack (15 g) shirasu (baby sardines); 3-4 pieces (40 g) octopus or squid sashimi; 4-5 shiso leaves, thinly sliced; 1 Japanse ginger, sliced

japanese cucumber salad with rice vinegar sauce topped with sesame seeds in a white speckled bowl

Japanese Cucumber Salad (Sunomono) is a light and refreshing dish made with thinly sliced cucumbers, wakame seaweed, and vermicelli noodles, all tossed in a tangy-sweet rice vinegar dressing. This quick, easy, and healthy no-cook recipe pairs perfectly with any meal and is ready in minutes, making it a simple yet flavorful Japanese classic.

japanese cucumber salad with sea weed and noodles in a white speckled bowl

Nothing beats fresh cucumbers during their peak season! So crispy and naturally sweet, I often make my Japanese smashed cucumber salad, soy pickled cucumbers or this easy refreshing vinegar salad.

What is Sunomono?
Ingredients for Sunomono
How to Make Japanese Cucumber Salad
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftovers
Recipe FAQ
More Delicious Ways to Use Cucumbers
Sunomono (Japanese Cucumber Salad) Recipe

What is Sunomono?

Sunomono (酢の物) is a traditional Japanese salad known for its refreshing, tangy flavor, with vinegar as its main ingredient. The name ‘sunomono‘ combines the Japanese words ‘su‘ (酢), meaning vinegar, and ‘mono‘ (物), meaning things, reflecting its signature vinegar-based dressing. Typically made with thinly sliced cucumbers, it’s often paired with wakame seaweed, vermicelli noodles, or seafood, creating a light and flavorful balance of sour, sweet, and savory notes. This easy, healthy, and no-cook Japanese side dish is often served as a light appetizer, especially during warmer months, and is a favorite in Japanese cuisine for its simplicity, versatility, and ability to balance out richer dishes.

sunomono japanese cucumber salad ingredients on a beige back drop

Ingredients for Sunomono

This Japanese cucumber salad requires just a few simple ingredients:

Cucumbers: Japanese cucumbers is ideal, but here in Canada it’s hard to come by so I use Persian cucumbers. Vietnamese or Lebanese cucumbers are also good options but do not use the large English cucumbers because they have a thicker skin, larger seeds and contain a lot of water.
Wakame (seaweed): Can be found at local asian markets.
Harusame: These are thin, translucent noodles made from starch, typically mung bean or potato starch, commonly used in Japanese cuisine. These delicate noodles are often featured in soups, salads, and stir-fries, absorbing the flavors of the dishes they are cooked with.
Rice Vinegar: For flavour and tang.
Cane Sugar: Or any neutral tasting sugars.
Soy Sauce: Use tamari for a gluten free option.
Sesame Seeds: For a toasty and nutty flavour.

cucumbers, seaweed and mung bean noodles in a white speckled bowl

How to Make Japanese Cucumber Salad

Since there isn’t any cooking involve, this recipe comes together super quickly:

Prep: Soak the wakame and mung bean noodles until they expand and are softened. Drain well and pat them dry. Cut the noodles about 3 times so there are no long pieces.
Slice: Use a mandoline to slice the cucumbers into thin rounds. Pat them to remove any excess water. Rub salt and sugar in and then set them aside to draw out moisture for 5-10 minutes. Squeeze excess moisture out.
Combine sauce: Mix the sauce by adding all the ingredients to a bowl, heat it in the microwave and stir well until sugar is dissolved.
Assemble: Add the wakame, mung bean noodles and cucumbers to the bowl with the dressing and toss until coated. Garnish with sesame seeds and serve!

NOTE: Be sure to use harusame (vermicelli noodles) that require just soaking. This will vary brand to brand so be sure to check the package for cooking instructions. Even if you do have to boil, it usually takes under 5 minutes!

thinly sliced cucumbers, wakame, mung bean noodles in a white speckled bowl with sesame seeds on top

Lisa’s Recipe Tips

Choose the best cucumbers: Japanese, Persian, or mini cucumbers are ideal for sunomono because they have thin skins, few seeds, and a naturally crisp texture.
Use a mandoline slicer carefully: A mandoline is great for evenly thin slices, but be careful as you get closer to the end to avoid accidents.
Remove excess liquid: After salting the cucumbers and rehydrating the wakame, squeeze out as much water as possible to prevent the salad from becoming watery or diluted.

Serving Suggestions

Snomono pairs with just about anything! To make it a full meal, you could pair it with a main dish such as karaage (Japanese fried chicken), simmered fish, air fryer chicken katsu or simmered chicken and daikon. For rice, I love having it with teriyaki chicken rice, vegan takikomi gohan or kinoko gohan (Japanese mushroom rice). For a complete meal serve with miso soup!

How to Store Leftovers

To store leftover sunomono, transfer it to an airtight container and refrigerate for 2-4 days.

Recipe FAQ

Can I use other ingredients?

Yes! There are many variations of sunomon and you can certainly make it your own with ingredients you have. Crab meat, shirasu (white bait) and octopus are popular choices.

cucumber salad with imitation crab in a flower bowl

More Delicious Ways to Use Cucumbers

japanese cucumber salad in side serving dishes

If you recreate this Sunomono recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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