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Japanese cucumber sunomono salad with wakame and sesame seeds in a ceramic bowl

Japanese Cucumber Sunomono

Crisp, tangy Japanese vinegar salad of paper-thin cucumbers, wakame seaweed, and toasted sesame seeds in a sweet rice-vinegar dressing. Ready in 15 minutes.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the salad
  • 2 large English (seedless) cucumbers about 1 1/4 pounds total
  • 1 teaspoon kosher salt for salting
  • 1 tablespoon dried wakame seaweed
  • 2 teaspoons toasted sesame seeds
For the sunomono dressing
  • 1/3 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce Japanese-style
  • 1/4 teaspoon kosher salt
Optional finish
  • 1/4 teaspoon toasted sesame oil
  • thinly sliced scallion greens for color

Method
 

  1. Rehydrate the wakame: cover the dried wakame with warm water and let sit 5 minutes until unfurled and deep green. Drain well, squeeze out excess water, and roughly chop long strands into bite-size pieces.
  2. Slice the cucumbers paper-thin: trim the ends, then slice into 1/16-inch rounds with a sharp knife or mandoline.
  3. Salt and rest: toss the cucumber slices with the teaspoon of kosher salt in a colander set over a bowl. Rest 15 minutes at room temperature so excess water drains away.
  4. Squeeze dry: take handfuls of the salted cucumbers and squeeze firmly to wring out as much water as possible, then transfer to a mixing bowl.
  5. Whisk the dressing: combine the rice vinegar, sugar, soy sauce, and salt until the sugar fully dissolves.
  6. Toss and chill: pour the dressing over the cucumbers, add the wakame, and toss to coat. Cover and refrigerate at least 10 minutes before serving.
  7. Serve: transfer to small bowls, spoon over a little dressing, and finish with toasted sesame seeds and the optional sesame oil and scallion greens. Serve cold.