Cucumber Wakame Sunomono with Ginger-Sesame Dressing

Why You’ll Love This Recipe

• Ultra-refreshing: crisp cucumbers and silky wakame in a bright, sweet-tangy dressing.
• Fast and no-cook: on the table in about 25 minutes.
• Balanced flavors: gentle ginger warmth and nutty sesame against clean rice vinegar.
• Versatile side: pairs with grilled fish, teriyaki, rice bowls, or summer cookouts.

Grocery List

• Produce: Cucumbers, fresh ginger, scallions (optional)
• Dairy: None
• Pantry: Dried wakame, unseasoned rice vinegar, granulated sugar, low-sodium soy sauce, mirin (optional), toasted sesame oil, toasted sesame seeds, kosher salt

Full Ingredients

For the Salad

• 2 small Japanese or Persian cucumbers (or 1 English cucumber), about 10 oz / 280 g total
• 2 tbsp dried cut wakame (about 5 g)
• 1/2 tsp kosher salt (for salting cucumbers)

Sweet Rice-Vinegar Dressing

• 3 tbsp unseasoned rice vinegar
• 1 1/2 tbsp granulated sugar
• 1 tbsp warm water
• 1 tsp low-sodium soy sauce
• 1 tsp mirin (optional, for roundness)
• 1 tsp finely grated fresh ginger (microplaned)
• 1/2 tsp toasted sesame oil

To Finish

• 1 tsp toasted sesame seeds
• 1 thinly sliced scallion or a few shiso leaves, finely cut (optional)

Step-by-Step Instructions

Step 1: Slice and salt the cucumbers

Trim ends, then thinly slice cucumbers into 2–3 mm rounds (a mandoline makes this fast and even). Place slices in a bowl and toss with 1/2 teaspoon kosher salt. Let stand for 10 minutes to draw out excess water, which keeps the salad snappy, not watery.

Step 2: Rehydrate the wakame

Place dried wakame in a bowl and cover with plenty of cold water. Soak for 8–10 minutes until tender and expanded. Drain, then squeeze gently but thoroughly to remove excess water. If the pieces are large, chop into bite-size strips. Set aside.

Step 3: Make the sweet rice-vinegar dressing

In a small bowl, whisk rice vinegar, sugar, and warm water until the sugar fully dissolves. Whisk in the soy sauce, mirin (if using), grated ginger, and toasted sesame oil. The dressing should taste lightly sweet, bright, and balanced with a subtle ginger aroma.

Step 4: Rinse and wring the cucumbers

Quickly rinse the salted cucumbers under cold water to remove excess surface salt. Gather a handful at a time and squeeze firmly over the sink to expel as much liquid as possible. Pat dry with a clean towel if needed.

Step 5: Toss and briefly marinate

In a mixing bowl, combine the cucumbers and wakame. Pour over the dressing and toss to coat. Let sit for 5–10 minutes so the flavors mingle while the cucumbers stay crisp. Taste and adjust: add a splash more vinegar for brightness or a pinch of sugar for rounder sweetness.

Step 6: Finish and serve

Transfer to a shallow serving bowl. Sprinkle with toasted sesame seeds and the sliced scallion or shiso, if using. Serve slightly chilled. For extra chill, refrigerate 10–15 minutes before serving.

Pro Tips

• Use unseasoned rice vinegar so you can control sweetness and salt yourself.
• Don’t skip salting and squeezing the cucumbers—it’s the key to a crisp, non-watery sunomono.
• Wakame absorbs water like a sponge; squeeze it well to avoid diluting the dressing.
• Mandoline for precision: 2–3 mm thickness yields the best snap and mouthfeel.
• Season to taste: classic restaurant style leans slightly sweeter; home style often leans more vinegary.

Variations

• Seafood Sunomono: Add 3–4 oz cooked shrimp or shredded crab for a light main.
• Classic Dashi Version: Omit sesame oil and ginger; add 1 tbsp water mixed with a pinch (about 1/8 tsp) instant dashi for a traditional sanbaizu-style dressing.
• Citrus Twist: Swap 1 tbsp of the vinegar for yuzu or lemon juice and add a few zest strands.

Storage & Make-Ahead

Best texture same day. You can slice and salt cucumbers and make the dressing up to 24 hours ahead; store separately covered in the fridge. Rehydrate wakame up to 6 hours ahead, squeeze dry, and refrigerate. Once tossed, the salad keeps 1–2 days refrigerated, though it will slowly soften and release liquid. Do not freeze.

Nutrition (per serving)

Approx. 45–55 calories; 2 g fat; 8–10 g carbohydrates; 1–2 g protein; 350–450 mg sodium. Values are estimates and will vary with ingredient brands and optional additions.