Sunomono (酢の物) is a light, refreshing Japanese salad made with crisp vegetables and a delicate sweet-and-tangy vinegar dressing. The name literally means "vinegared things," referring to ingredients that are lightly marinated in a seasoned rice vinegar mixture. Sunomono is a staple side dish in Japanese cuisine and is commonly served as an appetizer, palate cleanser, or accompaniment to grilled fish, sushi, tempura, and other traditional meals.

Simple, healthy, and quick to prepare, Sunomono highlights the natural flavors and textures of fresh ingredients while providing a refreshing balance to richer dishes.

What Is Sunomono?

Sunomono is typically prepared with thinly sliced Japanese cucumbers dressed in a mixture of rice vinegar, sugar, soy sauce, and a pinch of salt. Many variations include wakame seaweed, seafood such as shrimp or octopus, crab sticks, or seasonal vegetables. Toasted sesame seeds are often sprinkled on top for added aroma and crunch.

The result is a crisp, mildly sweet, and pleasantly tangy salad that is both refreshing and nutritious.

Ingredients

For the Salad

  • 2 Japanese cucumbers (or 1 English cucumber), thinly sliced
  • 2 teaspoons salt
  • 20 g dried wakame seaweed
  • 100 g cooked shrimp or imitation crab (optional)
  • 1 tablespoon toasted sesame seeds

For the Vinegar Dressing

  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil (optional)

Garnish

  • Thinly sliced lemon
  • Fresh shiso leaves (optional)
  • Extra toasted sesame seeds

Kitchen Equipment

  • Sharp knife or mandoline
  • Mixing bowls
  • Small saucepan (optional)
  • Colander
  • Measuring spoons

Step 1: Prepare the Cucumbers

Thinly slice the cucumbers.

Sprinkle them with the salt and let them rest for 10 minutes.

Gently squeeze out the excess moisture and set aside.

Step 2: Rehydrate the Wakame

Place the dried wakame in cold water for 5–10 minutes until fully expanded.

Drain well and gently squeeze out any excess water.

Cut into bite-sized pieces if necessary.

Step 3: Make the Dressing

In a small bowl, whisk together:

  • Rice vinegar
  • Sugar
  • Soy sauce
  • Sesame oil (if using)

Stir until the sugar dissolves completely.

Step 4: Assemble the Salad

In a mixing bowl, combine:

  • Cucumbers
  • Wakame
  • Cooked shrimp or imitation crab (if using)

Pour the dressing over the ingredients.

Toss gently until everything is evenly coated.

Step 5: Chill

Refrigerate the salad for 15–20 minutes to allow the flavors to develop.

Before serving, sprinkle with toasted sesame seeds.

Serving Suggestions

Sunomono pairs beautifully with:

  • Sushi
  • Sashimi
  • Tempura
  • Teriyaki chicken
  • Grilled salmon
  • Yakitori
  • Tonkatsu
  • Steamed rice
  • Miso soup

Tips for Perfect Sunomono

  • Use Japanese cucumbers for the best crisp texture.
  • Remove excess moisture from the cucumbers to keep the dressing flavorful.
  • Balance the vinegar and sugar to suit your taste.
  • Chill before serving for maximum freshness.
  • Toast sesame seeds just before serving for extra aroma.
  • Prepare the salad shortly before serving to maintain its crispness.

Flavor Variations

Octopus Sunomono

Add thinly sliced cooked octopus for a traditional Japanese version.

Crab Sunomono

Mix in imitation crab or fresh crab meat.

Shrimp Sunomono

Use boiled shrimp for a light seafood flavor.

Radish Sunomono

Add thinly sliced daikon or red radish for extra crunch.

Carrot Sunomono

Julienne carrots for added sweetness and color.

Storage

Store Sunomono in an airtight container in the refrigerator for up to 2 days.

For the best texture, enjoy it on the day it is prepared.

Do not freeze, as the vegetables will lose their crispness.

Nutritional Information (Per Serving)

  • Calories: 85 kcal
  • Protein: 5 g
  • Carbohydrates: 10 g
  • Fat: 2 g
  • Fiber: 2 g
  • Sodium: 420 mg

Why You'll Love This Recipe

  • Light, refreshing, and full of authentic Japanese flavor
  • Ready in under 30 minutes
  • Healthy, low in calories, and naturally gluten-free (when using gluten-free soy sauce)
  • Perfect as an appetizer, side dish, or palate cleanser
  • Easily customizable with seafood and seasonal vegetables
  • A classic addition to Japanese home-cooked meals and bento boxes

Japanese Sunomono is a beautifully simple dish that showcases the elegance of Japanese cuisine through fresh ingredients and a delicate vinegar dressing. Whether served alongside sushi, grilled seafood, or a complete Japanese meal, this crisp and refreshing salad adds a bright, tangy contrast that enhances every bite.