Soak the Dried Wakame in a bowl of warm water for 5–10 minutes until rehydrated, then drain and gently squeeze out excess water. Set aside to cool.
Thinly slice the Cucumber very thin (use a mandoline or sharp knife), toss the slices with a pinch of Salt and let sit for 5–10 minutes to draw out moisture. After resting, gently squeeze the cucumber slices and pat dry with a paper towel.
In a small bowl whisk together the Rice Vinegar, Sugar and Soy Sauce until the sugar dissolves; taste and adjust balance of sweet and tangy — add a touch more vinegar or sugar if needed. If you prefer, add a tiny pinch of Salt to boost flavor.
Combine the drained wakame and squeezed cucumber in a serving bowl, pour the dressing over them, and toss gently to coat evenly. Chill in the refrigerator for 10–15 minutes to let flavors meld.
Before serving, sprinkle with toasted Sesame Seeds for a nutty finish. Serve cold as a refreshing side or starter.
