Authentic Japanese Sunomono Salad Recipe

Ingredients

1 cucumber
1/4 cup rice vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup shredded carrots
2 tablespoons sesame seeds

Steps and instructions

Wash the cucumber and peel the skin if preferred. Slice thinly and place in a bowl.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves.
Pour the vinegar mixture over the sliced cucumber. Toss to coat evenly.
Add the shredded carrots to the cucumber and toss again.
Cover the bowl and refrigerate for at least an hour to let the flavors meld together.
Just before serving, sprinkle the sesame seeds over the top of the salad. Toss once more and serve chilled.

Tools for making

Cutting board - To slice the cucumber and shred the carrots.
Knife - To slice the cucumber and shred the carrots.
Mixing bowl - To toss the cucumber, carrots, and dressing together.
Small saucepan - To heat and dissolve the sugar in the vinegar.
Measuring cup - To measure the rice vinegar, sugar, and sesame seeds.
Measuring spoons - To measure the salt and sugar accurately.
Cover or plastic wrap - To cover the bowl and refrigerate the sunomono.

Recipe variations

Add thinly sliced red onion or green onions for an extra layer of flavor.
Include some thinly sliced radishes for a peppery kick.
Try using different types of vinegar such as apple cider vinegar or white wine vinegar.
Add a touch of soy sauce or tamari for a savory umami flavor.
Sprinkle some red pepper flakes or chili powder for a spicy twist.
Experiment with different types of vegetables like bell peppers, daikon radish, or snow peas.
Garnish with fresh herbs like cilantro, mint, or basil for additional freshness.
Add some cooked shrimp, crab, or tofu for a protein boost.
For a sweeter variation, add some sliced mango or pineapple.
Replace the sesame seeds with toasted peanuts or cashews for a crunchy texture.

Recipe overview

Sunomono is a refreshing, light, and tangy Japanese cucumber salad often served as a side dish. The salad is marinated in a simple dressing made from rice vinegar, sugar, and salt, which gives it a distinctive sweet-sour flavor. Adding shredded carrots and sprinkling sesame seeds just before serving brings color and texture to the dish. This dish is best served chilled, making it a perfect salad for summer meals or alongside sushi. Simple to prepare and healthy, this Sunomono recipe will surely bring a fresh taste to your dining table.

Common questions

Can I use a different type of vinegar? Yes, you can use other types of vinegar such as apple cider vinegar or white wine vinegar, but the taste will vary slightly.
Can I add other vegetables to the sunomono? Absolutely! Sunomono is versatile, and you can add ingredients like radishes, bell peppers, or thinly sliced onions to customize the salad to your liking.
How long can I store sunomono in the refrigerator? Sunomono is best when consumed within 2-3 days. After that, the texture of the cucumber may become softer, and the flavors may not be as vibrant.
Can I add protein to the sunomono? Yes, you can add protein such as cooked shrimp, crab, or tofu to make it a more substantial dish.
Can I adjust the sweetness or saltiness of the dressing? Absolutely! Feel free to adjust the amounts of sugar and salt according to your taste preference.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine and toss the ingredients.
Saucepan - A small saucepan to heat the vinegar mixture.
Vegetable Peeler - Optional, for peeling the cucumber skin.
Knife - To slice the cucumber and shred the carrots.
Measuring Cup - To measure the rice vinegar and sugar.
Spoon or Tongs - To toss and serve the sunomono.
Cover or Plastic Wrap - To cover the bowl while the salad chills in the refrigerator.

Origin stories

Sunomono, a quick and easy Japanese cucumber salad often served as a side dish, has a history as refreshing as its taste. Its name, "Sunomono," literally translates to "things in vinegar," reflecting the simplicity and the heart of the dish. Traditionally prepared with cucumbers marinated in vinegar, sugar, and sometimes soy sauce, this dish is a staple in Japanese cuisine. It is often enjoyed as a palate cleanser between heavier, more robust dishes, offering a tangy and light complement to the meal. A hallmark of Sunomono is its versatility, with variations that include the addition of seafood like shrimp or octopus, reflecting Japan's deep connection with the sea. The next time you enjoy this crisp, vibrant salad, remember, you're partaking in a centuries-old tradition of Japanese culinary art.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.