Sunomono: Cucumber and Wakame Vinegar Salad

Thinly slice the cucumbers into rounds or half-moons. Place them in a bowl, sprinkle with 0.5 tsp of salt, mix well, and let sit for 10-15 minutes to draw out excess water.

While the cucumbers are resting, rehydrate the dried wakame. Place it in a small bowl with 0.5 cup of cold water and let it soak for 5-7 minutes until it expands and softens. Drain well and gently squeeze out any excess water.

In a separate small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is dissolved. This is your sunomono dressing.

After 10-15 minutes, firmly squeeze the sliced cucumbers to remove as much water as possible. This step is crucial for a crisp texture. Discard the squeezed liquid.

Combine the squeezed cucumbers and rehydrated wakame in a clean bowl. Pour the sunomono dressing over the mixture and toss gently to coat everything evenly.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.

Before serving, give the salad a final toss and garnish with toasted sesame seeds.