Sunomono
Sunomono ("vinegared thing") is a Japanese side dish of ingredients tossed in a sweet-tart rice vinegar dressing, most commonly thinly sliced cucumber but also seen with wakame seaweed, crab, octopus, or shrimp. The dressing, called sanbaizu, is built from rice vinegar, sugar, and a small amount of soy sauce or dashi, and it's what defines the dish more than any single ingredient does.
Varieties
Kyuri sunomono uses only cucumber and is the most basic version. Wakame sunomono adds seaweed for a briny, slightly chewy contrast. Kani sunomono and tako sunomono add crab or octopus to turn the side dish into something closer to a light appetizer.
Buying tips
For cucumber, Japanese or Persian cucumbers are best since they have thinner skin, fewer seeds, and less bitterness than standard slicing cucumbers; no need to peel them. For wakame, buy salted or dried wakame at a Japanese or Korean grocery rather than pre-flavored seaweed salad, which is already seasoned and will throw off the dressing balance.
Substitutes
Apple cider vinegar + water — 3 tbsp cider vinegar + 1 tbsp water per 4 tbsp rice vinegar
Rice vinegar is milder and slightly sweeter than cider vinegar, so diluting and adding a touch more sugar keeps the balance close to traditional sanbaizu.
White wine vinegar — 1:1
A close substitute for rice vinegar in acidity level; add 1/2 teaspoon more sugar per batch to match rice vinegar's natural sweetness.
Distilled white vinegar, diluted — 3 tbsp white vinegar + 2 tbsp water per 4 tbsp rice vinegar
Sharper and less rounded, so it needs both dilution and extra sugar; use only if rice vinegar and the other options aren't available.
Salted dried wakame, reconstituted — 1:1 by rehydrated weight
Standard substitute for fresh cut wakame; soak in cold water for 5-10 minutes, then rinse off excess salt before dressing.
Imitation crab (surimi) for real crab — 1:1
Shred by hand rather than slicing to mimic the texture of picked crab meat in kani sunomono.
Storage
Dressed sunomono keeps in a sealed container in the refrigerator for about 2 days, though cucumber continues to release water and the salad gets softer and more diluted each day. For best texture, salt and drain the cucumber ahead of time but add the dressing no more than a few hours before serving.
How to use
Served cold as a small palate-cleansing side dish alongside sushi, tempura, or grilled fish, usually in a small individual bowl rather than a shared platter. The cucumber version is the most common, but wakame, crab, or octopus versions turn it into a slightly more substantial starter.
What it pairs with
Pairs well with rich or fried dishes like tempura, katsu, or tonkatsu, where its acidity cuts through the oil, and is a natural companion to sushi or sashimi as a starter.
Nutrition
Cucumber-based sunomono is very low in calories, mostly water and fiber, with the dressing contributing a small amount of sugar. Versions with wakame add iodine and minerals; versions with crab, shrimp, or octopus add lean protein.
FAQ
Why is the cucumber salted before making sunomono?
Salting draws out excess water from the cucumber so the dressing doesn't get watered down and the cucumber stays crisp rather than limp; it's typically salted for 10-15 minutes, then squeezed dry before dressing.
Can sunomono be made without sugar?
The sugar is what balances the sharpness of the vinegar in sanbaizu; leaving it out results in a much more sour, less rounded dressing, though the sugar amount can be reduced by roughly half without losing the dish's character.
Is sunomono the same as a Japanese cucumber salad with sesame dressing?
No, that's a different preparation, usually called goma-ae or a sesame cucumber salad, which uses a nutty sesame-based dressing rather than the light vinegar-based sanbaizu used in sunomono.
Does sunomono need dashi in the dressing?
Traditional sanbaizu sometimes includes a small amount of dashi for umami depth, but it's optional; many home versions use just rice vinegar, sugar, and a splash of soy sauce or salt.
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