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Japanese cucumber salad with rice vinegar dressing and toasted sesame seeds in a white bowl

Japanese Cucumber Salad with Rice Vinegar and Sesame

This bold and indulgent Japanese cucumber salad combines crisp cucumbers with a tangy rice vinegar dressing and toasted sesame seeds for a fresh, clean side dish that comes together in minutes.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 English cucumbers about 1 pound total
  • 1 teaspoon kosher salt
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds
  • Optional: 1 teaspoon soy sauce for extra umami

Method
 

  1. Slice cucumbers thinly using a sharp knife or mandoline (about 1/8-inch thick).
  2. Place sliced cucumbers in a colander and sprinkle with kosher salt. Toss gently to coat.
  3. Let cucumbers sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
  4. While cucumbers rest, toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly.
  5. In a small bowl, whisk together rice vinegar, sugar, and sesame oil until sugar dissolves completely.
  6. Combine dried cucumbers, dressing, and toasted sesame seeds in a serving bowl.
  7. Toss everything together until evenly coated. Taste and adjust seasoning if needed.
  8. Serve immediately for the crispiest texture, garnished with extra sesame seeds if desired.