Name: Japanese-Style Pickled Cucumber (Sunomono) Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 medium cucumbers; 1/2 teaspoon salt; 1/4 cup rice vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon grated ginger; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh cilantro or sesame seeds for garnish

Japanese-Style Pickled Cucumber (Sunomono) Recipe

Portia Kraemer Modified: July 16, 2024

Photos of Japanese-Style Pickled Cucumber (Sunomono) Recipe

How To Make Japanese-Style Pickled Cucumber (Sunomono)

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Preparation: 10 minutes

Cooking: N/A

Total: 10 minutes

Serves:

Ingredients

2 medium cucumbers
1/2 teaspoon salt
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh cilantro or sesame seeds for garnish

Instructions

Slice the cucumbers thinly, either with a knife or a mandoline.
Sprinkle the salt over the cucumber slices, and let them sit for about 5 minutes to draw out excess moisture.
Squeeze the cucumbers gently to remove the excess water.
In a bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, grated ginger, and red pepper flakes (if using) until the sugar dissolves.
Add the cucumber slices to the bowl, and toss them gently to coat them well with the dressing.
Let the cucumber mixture marinate in the refrigerator for at least 30 minutes before serving.
Serve the Japanese-Style Pickled Cucumber chilled, garnished with chopped fresh cilantro or sesame seeds.