Go Back
Cucumber Sunomono
Print Recipe

Cucumber Sunomono

Sweet and tangy lightly pickled cucumber.
Prep Time10 minutes
Resting Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: Cucumber and vinegar, Cucumbers
Servings: 4 people

Ingredients

  • 1 English cucumber
  • ¼ teaspoon salt
  • sesame seeds

Dressing

  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon soy sauce

Instructions

  • In a small mixing bowl, combine rice vinegar, sugar, salt, and soy sauce. Whisk well and set aside.
  • Peel the skin off of the cucumbers completely or leave some to create stripes. Cut the cucumber in half lengthwise and use a spoon to scrape out the seeds. Slice into ¼ inch pieces.
  • Put the sliced cucumber into a bowl and sprinkle them with salt. Mix well and let sit for 15 minutes so the salt can draw out liquid.
  • Drain and squeeze out the liquid from the cucumbers. Add them into the bowl with the dressing and toss together well. Sprinkle with sesame seeds to serve.