Refreshing, delicious, and easy to make — appetizers don’t get any better than this! Sunomono salads are simply cucumbers that are thinly sliced and marinated in a tantalizing vinegar dressing. As a result, this is always my go-to every time I visit a sushi restaurant. Best of all, it’s also fun and crazy simple to make at home. The chefs at Seven Sushi — a hotspot in Bozeman, Montana — shared their recipe with me. Try it!
Additionally, I’ve got a few more Japanese-inspired recipes especially if you’re looking to host a theme night. One great pairing is my Spicy Tuna Roll that combines fresh tuna, avocado and Siracha. Serve the cucumber salad and tuna rolls in an exciting presentable Bento Box that’ll really jazz up your dinner party! You can even include a flexible Creamy Sriracha Dip to tie it all together.
Get More Tasty Travel Dishes like the Sunomono Cucumber Salad
In my cookbook, FOOD YOU WANT For The Life You Crave, I share dozens of recipes inspired by my global travels. Check out my Vietnamese Spring Rolls on page 88, Asian Island-Style Chicken Adobo on page 149, and the Israeli Falaffal on page 253.
Don’t have a copy yet? Get yours on Amazon today!
Sunomono Salad
Ingredients
Salad
- 1 English cucumber
- 1 teaspoon salt
Salad Dressing
- 1 tablespoon seasoned rice wine vinegar
- 1/2 tablespoon white vinegar
- Pinch of sugar
- Pinch of salt
- 1 teaspoon Lemon Juice
- 1 teaspoon sesame seeds
- 1/2 teaspoon sesame oil
- Togarashi optional
Instructions
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Thinly slice cucumber into rounds and toss with salt. Allow to sit for 20 minutes to draw liquid out of cucumber. Pour off excess water and rinse the salt off.
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While the cucumbers are sitting in the salt combine all the ingredients for the dressing and whisk together.
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Once the cucumbers have been rinsed, toss them in the dressing and enjoy.
