Pickled Cucumber Sunomono Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Crisp cucumber slices lightly pickled in a sweet rice vinegar dressing, topped with toasted sesame seeds for a refreshing palate cleanser. This Japanese recipe, ready in about 20 minutes, pairs Japanese cucumber, rice vinegar, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 45 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, thinly sliced Japanese cucumber
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp toasted white sesame seeds
• 1 tbsp dried, rehydrated and drained wakame seaweed

Instructions

1. Step 1: Place 2 thinly sliced Japanese cucumbers in a colander, sprinkle with 1/2 tsp salt, and toss gently. Let sit for 10 minutes to draw out excess water, then rinse and pat dry with paper towels.
2. Step 2: In a bowl, whisk together 1/4 cup rice vinegar and 2 tbsp granulated sugar until sugar dissolves completely.
3. Step 3: Combine the cucumbers and 1 tbsp rehydrated wakame seaweed with the vinegar dressing, tossing until evenly coated.
4. Step 4: Chill the salad for at least 15 minutes before serving. Sprinkle 1 tbsp toasted white sesame seeds over the top just before plating for added crunch and flavor.