Wakame Sunomono (Seaweed Salad)

This wakame sunomono is a light and refreshing Japanese side dish made with rehydrated wakame seaweed tossed in a sweet-tart vinegar dressing. If you want an easy Japanese side that comes together quickly and doesn’t feel heavy, this seaweed salad is a great one to keep in your regular rotation.

In Japanese cooking, sunomono refers to vinegared dishes served as small sides, often to add brightness and balance to a meal. Wakame is one of the most common ingredients used in this type of salad because of its smooth texture and mild briny flavor.

Unlike the bright green seaweed salad often served at sushi restaurants, this dish is simpler and more traditional in style. The flavor is cleaner, lighter, and more delicate, with a dressing that’s more vinegar forward. It’s the kind of small side dish that wakes up the palate and pairs especially well with rice, grilled fish, and fried foods.

If you enjoy light Japanese salads that don’t feel heavy, this seaweed sunomono is one of the easiest recipes you can make at home. And if you love Japanese salads, check out this Japanese Salad Dressings Guide for more cooking ideas!

What is Sunomono?

Sunomono is a Japanese category of vinegared dishes, usually made with vegetables, seaweed, or seafood. The dressing is typically light, tangy, and slightly sweet, which is why sunomono is often served in small portions alongside richer foods. Wakame and cucumber are both common ingredients in sunomono.

Common types of sunomono include:

• cucumber sunomono
• wakame sunomono
• crab and cucumber sunomono
• octopus sunomono (tako sunomono)

I decided to make this recipe using silken tofu because I love the combination of tofu and vinegar.

Why Sunomono Salads Are So Loved

One of the reasons sunomono salads are so popular in Japanese meals is their ability to balance heavier foods. The vinegar-based dressing cuts through rich dishes and helps cleanse the palate, making each bite feel fresh again.

That’s why you’ll often see salads like this served alongside dishes such as:

• tonkatsu or chicken katsu
• croquettes (korokke)
• karaage (Japanese fried chicken)
• grilled fish

Even though the ingredients are simple, the balance of sweet, tangy, and savory flavors makes this dish surprisingly addictive.

Wakame Sunomono Ingredients

• Dried wakame seaweed: The main ingredient. Once soaked in water, wakame expands and becomes soft and silky.
• Silken tofu: Silken tofu is delicate and pair wonderfully with sunomono because it absorbs the vinegary taste of the dressing.
• Cucumber: For a nice refreshing crunch.
• Cherry tomatoes: They add some fruitiness and color to the dish.
• Rice vinegar: Rice vinegar brightness and the signature tang found in sunomono salads.
• Soy sauce: Regular Japanese soy sauce for a punch of umami and depth.
• Granulated sugar: Balances the acidity of the vinegar.
• Sesame seeds: Sesame seeds add a subtle nutty flavor and texture. Even better if you can toast them!

How to Make Wakame Sunomo

1. Make the dressing: In a small bowl, whisk the rice vinegar, soy sauce, mirin, and dashi stock. Set aside.
2. Prepare the wakame: Soak the dried wakame in cold water for about 5 minutes, until it expands and softens. Drain and gently squeeze out excess water. Divide between two bowls.
3. Prepare the tofu: Drain the silken tofu and wrap it in paper towels to remove excess water. Cut into bite-size cubes and add to the bowls.
4. Add the toppings: Top with cucumber, cherry tomatoes, grated ginger, and a small amount of wasabi paste (if using).
5. Finish the salad: Pour the dressing over the bowls and serve immediately.

What to Serve with Wakame Sunomo

Serve this wakame sunomono as a light appetizer alongside a bowl of miso soup, or with your favorite sushi roll or maki sushi. It also makes a great side dish to a bowl of freshly cooked Japanese rice, or any of your favorite fried rice recipes.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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