Pickled Cucumber, Wakame, and Sesame Salad from The Hog Island Book of Fish & Seafood: Culinary Trea

Ingredients

• 1 tablespoon sugar
• ¼ cup (11 g) dried wakame seaweed, cut into 1-inch (2.5-cm) lengths
• 2 tablespoons rice vinegar
• 1 pound Persian or Japanese cucumbers, cut into ⅛-inch- (3-mm-) thick slices
• 2 teaspoons kosher salt
• Toasted white sesame seeds, for garnish
• 2 teaspoons soy sauce, preferably ususkuchi soy sauce (see Note)
• ½ teaspoon toasted sesame oil