This Sesame Cucumber Salad Recipe, also called Japanese Sunomono salad, is crisp, cool, and tossed in a sweet-savory sesame vinaigrette. It’s the perfect pairing for sushi, rice bowls, grilled meats, or even enjoyed on its own.
Updated on July 24, 2026
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It’s refreshing, crisp, and delicious no matter if it’s a creamy peanut cucumber salad, one with cucumber and tomato tossed in vinaigrette, or this sesame sunomono.
I love a good use of cucumber… it’s a side dish or snack that doesn’t miss and complements lots of meaty entrees, Japanese dishes, and gives lightness to any meal.
Let’s go!
What is Sunomono Sesame Cucumber Salad
Sunomono salad is a traditional Japanese dish that has very thin sliced Japanese cucumbers or other vegetables, dressed in a sweet and tangy soy-based sauce, topped with sesame seeds.
The term “sunomono” translates to “vinegared things” in Japanese.
This refreshing salad is often served as a side dish and is popular for its light, crisp texture and balance of flavors. It can include added ingredients like sesame seeds or wakame (seaweed) for added flavor and nutrition.
Enjoy this sesame cucumber salad with sushi, rice bowls, or grilled meats.
Why You’ll Love This Sunomono Salad
- Quick & easy to make with just a few ingredients
- Sesame cucumber salad is crisp, refreshing, and light
- Naturally vegan and gluten-free (with one simple swap)
- Bursting with umami from soy and toasted sesame
- Versatile side for sushi, grilled meat, or bowls
What are Japanese Cucumbers?
Japanese cucumbers are also known as Kirby cucumbers or slicing cucumbers. People love their crispness, thin skin, and sweet flavor. They are usually smaller than regular English cucumbers and have a mild flavor profile without bitterness.
Characteristics of Japanese Cucumbers:
- Shape & Size: They are long and slender, usually measuring about 6-8 inches in length.
- Skin: The skin is smooth, dark green, and thin, making it perfect for dishes where the cucumbers are used unpeeled.
- Texture: They have a crunchy texture, which makes them ideal for salads and fresh eating.
- Taste: Japanese cucumbers have a mild, sweet flavor with very little seed content, resulting in less wateriness compared to other cucumber varieties.
Ingredients
- 2 Japanese cucumbers (or Persian cucumbers): Crisp, thin-skinned, and ideal for no-peel slicing
- 2 tablespoons rice vinegar: Use unseasoned for full control over flavor
- 3/4 tablespoon sugar: Balances the tang of the vinegar
- 1 teaspoon soy sauce: Adds a savory, umami-rich depth
- Pinch salt: Helps remove moisture and intensify flavor
- 1 teaspoon toasted sesame oil: Brings a deep, nutty aroma
- 3/4 tablespoon toasted sesame seeds: Add crunch and a nutty layer
Optional
- 1 tablespoon dried wakame: rehydrate before adding
Equipment
- mandolin
- Cutting board
- 1 medium bowl for cucumbers
- 1 small bowl for dressing
- Fine mesh strainer or colander
- Clean kitchen towel or paper towels
- Small whisk or fork for mixing
How to Make This Sesame Cucumber Salad Recipe
- Slice the cucumbers into thin rounds, about ⅛-inch thick. A mandolin slicer works great for uniform pieces.
- Salt the cucumbers by tossing them in a bowl with ½ teaspoon salt. Let sit for 10 minutes to draw out excess moisture.
- Drain and squeeze the cucumbers. Either use a clean towel to press gently or place in a mesh strainer and press with the back of a spoon.
- Make the dressing by whisking rice vinegar, sugar, soy sauce, and sesame oil in a small bowl until the sugar dissolves. You can also use simple syrup or honey.
- Rehydrate wakame (if using) by soaking in warm water for 5 minutes, then draining and squeezing dry.
- Toss cucumbers and wakame with the dressing until fully coated.
- Top with toasted sesame seeds just before serving.
- Chill for 15 minutes before serving.
Tips & Variations
- Use Persian cucumbers if you can’t find Japanese cucumbers
- Add red pepper flakes or chili oil for heat
- Use maple syrup or honey instead of sugar if preferred in your sesame cucumber salad
- Add thinly sliced radish for crunch
- Garnish with scallions for color and bite
- Make ahead and chill for up to 2 days (best on day one)
How to Serve This Cucumber Salad
- With sushi or poke rice bowls. I love it with soboro chicken onigiri.
- Alongside teriyaki chicken, salmon, or grilled meats
- With steamed rice and miso soup
- At potlucks or summer BBQs for a light, chilled salad
Storage and Leftovers
Sunomono is best enjoyed fresh, when the cucumbers are crisp and refreshing. As the cucumbers sit in the dressing, they naturally release moisture, making the salad more watery and slightly softer over time.
Store leftover sunomono in an airtight container in the refrigerator for up to 2 days, MAX. Give it a quick toss before serving, as the dressing may settle at the bottom.
Do not freeze, as the cucumbers will become mushy once thawed.
If making sunomono ahead of time, prepare the dressing separately and toss it with the cucumbers shortly before serving to keep them extra crisp.
Common Questions
Can I make this ahead of time?
Yes, you can! Sesame cucumber salad actually improves in flavor after chilling for about 30–60 minutes. Just keep in mind that after 2 days, the cucumbers may become too soft.
Is this salad vegan?
Yes, it is naturally vegan.
Can I skip the sesame oil?
Yes, but toasted sesame oil adds a lot of depth and aroma. Even a few drops go a long way.
Can I use English cucumbers?
Yes, but peel them and scoop out the seeds to prevent the salad from becoming watery. If you can find smaller cucumbers, those are best.
This savory-sweet cucumber salad is one of the most refreshing and flavorful ways to enjoy cucumbers—cool, tangy, sweet, and sesame-rich. Make it once and you’ll want to keep it in your weekly rotation.
Sesame Cucumber Salad Recipe (Japanese Sunomono)
Equipment
- 1 medium bowl for cucumbers
- 1 small bowl for dressing
- Fine mesh strainer or colander
- Clean kitchen towel or paper towels
- Small whisk or fork for mixing
Ingredients
- 2 Japanese cucumbers or Persian cucumbers
- 2 tablespoons rice vinegar
- ¾ tablespoon sugar honey, or simple syrup
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon toasted sesame oil
- ¾ tablespoon toasted sesame seeds
Optional
- 1 tablespoon dried wakame rehydrate before adding
Instructions
- Slice the cucumbers into thin rounds, about ⅛-inch thick. A mandolin slicer works great for uniform pieces.2 Japanese cucumbers
- Salt the cucumbers by tossing them in a bowl with ½ teaspoon salt. Let sit for 10 minutes to draw out excess moisture.1/2 teaspoon salt
- Drain and squeeze the cucumbers. Either use a clean towel to press gently or place in a mesh strainer and press with the back of a spoon.
- Make the dressing by whisking rice vinegar, sugar, soy sauce, and sesame oil in a small bowl until the sugar dissolves. You can also use simple syrup or honey.2 tablespoons rice vinegar, ¾ tablespoon sugar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil
- Rehydrate wakame (if using) by soaking in warm water for 5 minutes, then draining and squeezing dry.1 tablespoon dried wakame
- Toss cucumbers and wakame with the dressing until fully coated.
- Top with toasted sesame seeds just before serving.¾ tablespoon toasted sesame seeds
- Chill for 15 minutes before serving.
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