Rehydrate the wakame
Rinse salted wakame to remove excess salt and let it rehydrate in clean water for about 5 minutes.
Slice the cucumbers
Slice the Japanese cucumbers about 1/16 of an inch (1.5 mm) thick, using a mandolin to save time.
Salt the cucumbers
Add a generous pinch of salt to the sliced cucumbers and mix it in to draw out excess water.
Drain and chop the wakame
Squeeze the rehydrated wakame to drain off excess water, then chop into bite-sized pieces.
Make the dressing
Add the salt, sugar, and rice vinegar to a bowl and whisk together until the salt and sugar are completely dissolved.
Massage and squeeze cucumbers
Massage the cucumbers until they turn translucent, then squeeze out all the released water with your hands.
Combine with dressing
Add the cucumbers and wakame to the dressing and stir together so the flavors meld.
Plate and garnish
Plate the sunomono in a nice bowl, top with cooked seafood, and finish with a sprinkle of toasted sesame seeds.
Rehydrate the wakame
Rinse salted wakame to remove excess salt and let it rehydrate in clean water for about 5 minutes.
Slice the cucumbers
Slice the Japanese cucumbers about 1/16 of an inch (1.5 mm) thick, using a mandolin to save time.
Salt the cucumbers
Add a generous pinch of salt to the sliced cucumbers and mix it in to draw out excess water.
Drain and chop the wakame
Squeeze the rehydrated wakame to drain off excess water, then chop into bite-sized pieces.
Make the dressing
Add the salt, sugar, and rice vinegar to a bowl and whisk together until the salt and sugar are completely dissolved.
Massage and squeeze cucumbers
Massage the cucumbers until they turn translucent, then squeeze out all the released water with your hands.
Combine with dressing
Add the cucumbers and wakame to the dressing and stir together so the flavors meld.
Plate and garnish
Plate the sunomono in a nice bowl, top with cooked seafood, and finish with a sprinkle of toasted sesame seeds.