Sunomono (cucumber salad)


A Japanese pickled cucumber salad. Excellent as an appetizer.
Prep Time 20 minutes
Course Appetizer
Cuisine Japanese


  • 1 veggie peeler


  • 2 cucumbers
  • 1 tbsp sesame seeds
  • 1/2 cup Sweet Rice Vinegar
  • 1/4 cup sugar
  • 1/2 cup water


  • Trim the ends and peel off 4 or 5 strips of the 2 cucumbers. Cut the cucumbers in half length-wise. With a spoon or your knife remove the seeds.
    2 cucumbers
  • Chop the cucumber into thin half slices. A mandolin works great for this.
  • Combine the cucumber, carrots and sesame in a bowl.
    1 tbsp sesame seeds, 2 cucumbers
  • Combine sugar, vinegar and water and pour over cucumbers.
    1/2 cup Sweet Rice Vinegar, 1/4 cup sugar, 1/2 cup water
  • Salad is ready to eat.
Keyword Sushi