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Japanese-Style Pickled Cucumber (Sunomono)

A refreshing and simple Japanese-style pickled cucumber salad that is tangy, crunchy, and healthy.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Japanese
Calories: 50
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 1 pound Persian cucumbers, thinly sliced
Pickling Mixture
  • 1 teaspoon salt To help draw out the moisture from the cucumbers
  • ⅔ cup rice vinegar
  • ¼ cup white sugar Adjust for sweetness to taste
  • 1 teaspoon soy sauce Use gluten-free version if necessary
  • 1 teaspoon sesame oil
  • 2 tablespoons sesame seeds For garnish

Method
 

Preparation
  1. Place the thinly sliced Persian cucumbers in a large bowl. Add the salt and mix well to ensure the cucumbers are evenly coated.
  2. Let the cucumbers sit for about 10 minutes, allowing them to release their juices.
  3. After 10 minutes, squeeze out the excess juice from the cucumbers and drain them.
  4. In another bowl, whisk together the rice vinegar, white sugar, soy sauce, and sesame oil until the sugar has dissolved completely.
  5. Pour the dressing over the cucumbers and toss nicely to coat all cucumber slices.
  6. Allow the cucumbers to marinate for 30 minutes to absorb all the flavors.
  7. When ready to serve, garnish the marinated cucumbers with sesame seeds.

Notes

Sunomono can be served chilled or at room temperature. It pairs well with grilled meats, and it's best enjoyed fresh; store leftovers in an airtight container for 2-3 days.