Sashimi Cucumber is Johnny's Selected Seeds' highest-performing Japanese cucumber type, bred as an F1 hybrid for greenhouse and tunnel growing. This parthenocarpic variety produces thin-skinned, seedless fruit ready to harvest in just 50 days from transplants, making it exceptionally fast for a specialty cucumber. Its sleek Japanese profile and delicate skin make it a standout choice for growers with controlled growing environments who want premium quality fruit without the complications of pollination.
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Moderate
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Moderate
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Sashimi Cucumber is purpose-built for protected growing, with parthenocarpic genetics that set seedless fruit reliably in greenhouses and tunnels where pollination is difficult. You'll harvest pristine, thin-skinned fruit in under two months from transplants, but those delicate skins demand careful handling and humid storage to maintain their quality. This is a variety for growers serious about greenhouse production who value Japanese cucumber excellence and are willing to invest in the precise conditions these premium types require.
Sashimi Cucumber is harvested at peak tenderness for fresh eating and specialty culinary use. Its thin skin and lack of seeds make it ideal for Japanese preparations where the delicate texture and clean flavor are celebrated, including sashimi accompaniments, light salads, and any dish where a tender, seedless cucumber enhances rather than dominates the plate.
No timeline data available yet for this variety.
Sow 1 to 2 seeds per cell in 50-cell plug trays 3 to 4 weeks before your intended transplant date. Maintain soil temperature at 80 to 85°F using a heat mat until seedlings emerge. Once sprouted, reduce temperature to 73 to 76°F during the day and no lower than 70°F at night. Keep seedlings under supplemental lighting to maintain vigor. Transplant once seedlings show approximately 3 true leaves, before they stretch in the tray.
Transplant seedlings into greenhouse or tunnel beds when they have 3 true leaves. Space plants 12 to 18 inches apart in rows, with 2 rows per bed as a standard spacing. Plant into warm, well-draining soil and ensure the growing environment maintains consistent warmth and humidity. Parthenocarpic varieties do not require pollinator insects, a key advantage in protected growing.
Harvest fruit at 50 days from transplanting. Thin-skinned Japanese cucumbers should be picked before they mature fully to maintain their delicate texture and tender quality. Handle harvested fruit gently to avoid abrasions, cuts, or bruising, as thin-skinned varieties are more prone to damage than standard field cucumbers.
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“Sashimi Cucumber represents the evolution of Japanese cucumber breeding for protected cropping systems. Johnny's Selected Seeds developed this as their top-performing Japanese type, selecting for parthenocarpic fruit set (the ability to develop seedless fruit without pollination), a trait increasingly valuable as greenhouse growers seek to maximize yield and fruit quality in controlled environments. The variety inherits the refined, thin-skinned characteristics prized in Japanese cucumbers while being optimized for the specific demands of tunnel and greenhouse production.”