Cucumber and Wakame Vinegar Salad (Sunomono)

Name: Cucumber and Wakame Vinegar Salad (Sunomono)
Prep time: 20 min
Total time: 20 min
Cuisine: Japan
Ingredients: 1 lb (450 g) cucumbers (about 2 Japanese or 4 Persian), thinly sliced; 1 tsp (6 g) fine sea salt, for salting the cucumbers; 2 tbsp (5 g) dried wakame; 3 tbsp (45 ml) rice vinegar; 1 1/2 tbsp (19 g) granulated sugar; 1 tsp (5 ml) soy sauce; 1 tsp (3 g) toasted sesame seeds

酢の物 SunomonoSay it: soo-no-MOH-noh

By the Passport Plate editors. Published November 7, 2026.

Jump to recipe Pin it

Sunomono is a Japanese vinegar-dressed salad, and this version pairs crisp cucumber with tender wakame seaweed in a lightly sweetened rice-vinegar dressing. It is served year-round, often as a small side with sushi, grilled fish, or rice, and is especially welcome in summer. The taste is bright and clean: tart vinegar, a gentle sweetness, savory soy, and the fresh crunch of cucumber. Salting the cucumber first keeps the salad crisp and prevents the dressing from turning watery.

Cucumber and Wakame Vinegar Salad (Sunomono)

酢の物, Sunomono

Pronounced soo-no-MOH-noh

Serves: 4
Prep: 20 min
Cook: —
Total: 20 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.

Ingredients

4 servings

For the salad

1 lb (450 g)450 g (1 lb) cucumbers (about 2 Japanese or 4 Persian), thinly sliced
1 tsp (6 g)6 g (1 tsp) fine sea salt, for salting the cucumbers
2 tbsp (5 g)5 g (2 tbsp) dried wakame

For the dressing

3 tbsp (45 ml)45 ml (3 tbsp) rice vinegar
1 1/2 tbsp (19 g)19 g (1 1/2 tbsp) granulated sugar
1 tsp (5 ml)5 ml (1 tsp) soy sauce

To finish

1 tsp (3 g)3 g (1 tsp) toasted sesame seeds

Method

Cut the cucumbers in half lengthwise, scrape out the seeds if they are watery, and slice crosswise as thinly as possible. Toss with the salt in a bowl and let stand for 10 minutes, until limp and beads of water appear.
Soak the dried wakame in a bowl of cold water for 5 minutes, until tender and expanded. Drain, squeeze gently, and cut into bite-size pieces.
Squeeze handfuls of the cucumber gently but firmly to remove excess water, then pat dry with a clean towel. Discard the salty liquid.
Whisk the rice vinegar, sugar, and soy sauce in a small bowl until the sugar dissolves. Taste; the dressing should be tart, lightly sweet, and a little savory.
Add the cucumber and wakame to the dressing and toss gently until evenly coated. Chill for 10-15 minutes so the flavors meld.
Serve in small bowls, sprinkled with toasted sesame seeds, while still cool and crisp.

Regional variants

Some cooks add very thin carrot or daikon slices, or a little grated ginger; cucumber-only sunomono is also common.

Cook's notes

Squeeze the cucumber and wakame well; excess water will dilute the dressing.
Use rice vinegar rather than distilled white vinegar for a softer, rounder acidity.
Toast the sesame seeds just before serving for the best aroma.

Serve with

Serve chilled as a side to sushi, grilled fish, rice, or bento.

Make ahead and storage

Best within a few hours; store covered in the refrigerator up to 1 day and drain excess liquid before serving.

Cucumber and Wakame Vinegar Salad (Sunomono)