Japanese Cucumber Salad – Rasa Malaysia

This refreshing Japanese cucumber salad (Sunomono) uses thinly sliced cucumbers tossed in a quick rice vinegar dressing. Crisp, sweet, and tangy, it makes the perfect easy side dish.

The Best Japanese Cucumber Salad Recipe

Whenever I order Japanese food out, a cold bowl of Sunomono is always the first thing I look forward to. If you are searching for the best Japanese cucumber salad recipe, the secret comes down to a quick salt-draw method. Pulling out that excess moisture leaves you with thin cucumber slices that stay remarkably crisp long after tossing them in the dressing. I recreated this recipe so you can enjoy that same light, restaurant-quality side dish right at home.

Using rice vinegar keeps the dressing bright and clean, while a pinch of sugar balances out the sharp acidity. A light splash of toasted sesame oil adds a soft, nutty aroma without masking the fresh cucumber flavor. Serve it straight out of the fridge alongside grilled fish, chicken teriyaki, or rice bowls for a cool, refreshing bite.

Sidenote: Traditional Sunomono often uses dried wakame seaweed or poached seafood like shrimp and octopus. Top your bowl with real crab meat or imitation crab (kanikama) for a quick izakaya-style upgrade.

Shopping Guide: Choosing The Right Cucumbers

Picking the right cucumber ensures your slices stay crisp instead of turning mushy in the bowl.

• Japanese vs. Persian Cucumbers: Japanese cucumbers (Kyuri) are ideal thanks to their thin skins, tiny seeds, and firm flesh. Persian cucumbers make a great substitute since they share the same tender skin and crisp texture.
• Avoiding English or American Field Cucumbers: I don’t recommend standard English or field cucumbers because their high water content dilutes the vinegar dressing and turns the salad soggy.
• Selection: Choose slender, firm cucumbers with deep green color and no soft spots or wrinkled ends.
• Storage: Keep them dry in the vegetable drawer at the bottom of the fridge; moisture on the outer skin makes them soften quickly.

Ingredients You’ll Need

• Japanese cucumber
• Rice vinegar
• Sugar

See the recipe card below for all the ingredient details and exact measurements.

Pro Tip #1: Rice Vinegar Options
Stick with Japanese rice vinegar (Komezu, preferred) or Chinese rice vinegar. Avoid artificial vinegar, rice wine vinegar, or apple cider vinegar. These hit with a harsh, chemical sourness or carry fruity flavors that completely clash with the clean taste of the salad.

Pro Tip #2: Don’t Skip The Sugar
Granulated white sugar balances the sharp acidity of the vinegar. I don’t recommend swapping in brown sugar, as its heavy molasses flavor overpowers the crisp, clean taste of the dressing.

Pro Tip #3: Using Toasted Sesame Oil
Although it is optional, I highly recommend adding a few drops of dark toasted sesame oil for a warm, nutty finish. Double-check your bottle says toasted, as light sesame oil lacks that rich roasted flavor. Omit it completely if you want a crisp, pure vinegar bite.

Frequently Asked Questions

What To Serve With This Recipe

For an easy and wholesome Japanese weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

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