Seaweed and Cucumber Sunomono
A cool, crunchy Japanese vinegared salad of wakame, cucumber, and toasted sesame — the perfect refreshing side.
The trick is salting the cucumber first. That draws out water so the dressing stays bright instead of turning into a watery puddle, and it seasons the cucumber all the way through. Toast the sesame seeds fresh if you can; the difference between raw and just-toasted is enormous here.
Serve it cold in small bowls alongside grilled fish, teriyaki, or a bowl of rice. It also holds nicely in the fridge for a day if you keep the dressing and cucumber separate until serving.
Ingredients
- 1 English cucumber (about 300 g), or 3 Persian cucumbers
- 1 teaspoon fine sea salt
- 15 g dried wakame (about 1 cup loosely packed)
- 3 tablespoons rice vinegar (unseasoned)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted white sesame seeds, plus more for garnish
- 1 teaspoon toasted black sesame seeds (optional, for contrast)
- 1 small piece fresh ginger, peeled and finely grated (about 1/2 teaspoon)
Instructions
- Rinse the cucumber, trim the ends, and slice it as thinly as you can — a mandoline on the thinnest setting works beautifully. If the cucumber is thick-skinned or seedy, halve it lengthwise and scoop out the watery center before slicing.
- Put the cucumber slices in a bowl, sprinkle with the salt, and toss gently. Let sit for 10 minutes. You'll see water pooling at the bottom — that's exactly what you want.
- While the cucumber sits, put the dried wakame in a separate bowl and cover with plenty of cold water. Soak for 5 minutes, until softened and expanded. Drain, then squeeze gently to remove excess water. If any pieces are large or tough, roughly chop them.
- In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and grated ginger until the sugar dissolves. Taste — it should be tart, a little salty, and faintly sweet. Adjust with a pinch more sugar or a splash more vinegar if needed.
- Gently squeeze the salted cucumber slices (don't rinse them) to release more liquid, then pat dry with a clean kitchen towel or paper towels.
- Combine the cucumber, wakame, and toasted sesame seeds in a mixing bowl. Pour the dressing over and toss gently with your hands or a spoon until everything is coated.
- Cover and refrigerate for at least 10 minutes to let the flavors meld. Serve cold in small bowls, scattered with a few extra sesame seeds.
Cook’s tips
- Salting the cucumber is non-negotiable — it keeps the salad crisp and prevents the dressing from watering down.
- Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant, then cool before using.
- A mandoline makes quick work of the cucumber, but a sharp knife and a steady hand work fine too.
Substitutions
- No wakame? Use arame or hijiki, soaked and drained the same way. Hijiki needs a longer soak (about 20 minutes).
- For a gluten-free version, swap soy sauce for tamari.
- Add a pinch of shichimi togarashi or a few thin slices of shiso leaf for a spicier, more aromatic finish.
- Rice vinegar can be replaced with apple cider vinegar in a pinch, though the flavor will be sharper.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 1 day. The cucumber will release more liquid over time, so drain before serving if needed. Best eaten the day it's made.
FAQ
Can I make this sunomono ahead of time?
You can prepare the components up to a day ahead: salt and squeeze the cucumber, soak and drain the wakame, and whisk the dressing separately. Combine just before serving for the crispest texture. Once dressed, it's best within a few hours.
What type of cucumber works best?
English cucumbers or Persian cucumbers are ideal because they have thin skins, fewer seeds, and a crisp bite. If using a standard garden cucumber, peel it, halve it lengthwise, and scrape out the seeds before slicing.
Is this salad vegan and gluten-free?
It's naturally vegan. For gluten-free, use tamari instead of soy sauce and check that your rice vinegar and wakame don't contain additives. The recipe as written is vegetarian and pescatarian-friendly.
Can I use fresh seaweed instead of dried?
Yes — if you have fresh wakame, blanch it briefly in boiling water for 10–15 seconds, then plunge into ice water, drain, and squeeze dry. You'll need about 1 cup of fresh seaweed to replace the dried.
