Japanese Cucumber Salad (Sunomono)

Name: Japanese Cucumber Salad (Sunomono)
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cucumbers, thinly sliced; 1/4 cup rice vinegar; 2 tbsp sugar; 1 tsp sesame oil; 1 tbsp sesame seeds; 1/4 tsp salt

Created by the Genie — AI-generated, review before relying on it

Thin cucumber slices are marinated in a sweet-tart rice vinegar dressing and finished with toasted sesame for a cool, crunchy side.

25minTotal time

4Serves

EasyDifficulty

Japanesevegetarianvegan

⚠️

Common allergens detected: Sesame

AI-assisted estimate — always verify allergens and dietary suitability yourself.

Ingredients

Servings

Units

2 tablespoon
2Cucumber
¼ cup
1 teaspoon
1 tablespoon
¼ teaspoon

How to cook it

5 steps

Step 1
Place the cucumber slices in a colander, sprinkle with the salt, and let sit for 10 minutes to draw out excess water; pat dry.
Step 2
In a bowl, whisk together the rice vinegar, sugar, and sesame oil until the sugar dissolves.
Step 3
Add the cucumber slices to the dressing and toss to coat.
Step 4
Chill in the refrigerator for at least 15 minutes.
Step 5
Sprinkle with sesame seeds before serving.

Nutrition per serving

67Calories

9.2gCarbs

3.1gFat

1.5gProtein

7.8gSugar

145mgSodium

AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.