Cut cucumbers into ⅛-inch thin slices using a sharp knife or mandoline. Sprinkle ½ teaspoon salt over slices in a mixing bowl, toss to coat, and let sit exactly 15 minutes to draw out moisture.
2 whole Japanese cucumber, 0.5 tsp salt
Warm 2 tablespoons rice vinegar and 1 tablespoon sugar in a small saucepan over low heat for 1-2 minutes until sugar dissolves fully. Remove from heat, stir in 1 teaspoon soy sauce and 1 tablespoon additional rice vinegar. Let cool while cucumbers salt.
3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp soy sauce
Place 2 tablespoons dried wakame seaweed in a bowl, cover with cold water, and soak for 5-7 minutes until soft. Drain well and squeeze out excess water. Chop into bite-sized pieces if desired.
2 tbsp dried wakame seaweed
After 15 minutes, rinse salted cucumber slices under cold water for 30 seconds to remove excess salt. Drain in a colander for 5 minutes, pressing gently to remove water without crushing slices.
2 whole Japanese cucumber, 0.5 tsp salt
Add drained cucumbers and seaweed to a large bowl. Pour dressing over and toss to coat evenly. Marinate at least 10 minutes at room temperature or refrigerate up to 2 hours. Sprinkle 1 teaspoon toasted sesame seeds before serving. Optionally stir in mirin and grated ginger.
2 whole Japanese cucumber, 2 tbsp dried wakame seaweed, 3 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame seeds, 1 tsp mirin, 0.5 tsp grated ginger
