Foryoueats: Japanese Cucumber Salad (Sunomono)

Ingredients

• For the Dressing:
• 4 Tbsp rice vinegar (unseasoned)
• 2 Tbsp sugar
• ½ tsp Diamond Crystal kosher salt
• ½ tsp soy sauce (use GF soy sauce for gluten-free)
• For the Sunomono:
• 2 Japanese cucumbers (or 3 Persian cucumbers; 11 oz, 300 g)
• 1 tsp Diamond Crystal kosher salt
• 1 Tbsp dried wakame seaweed (3 g; 20–30 g after rehydration)
• ½ Tbsp toasted white sesame seeds
• For the Variations (Optional):
• 4 pieces real or imitation crabmeat (skip for vegan/vegetarian)
• 2 oz octopus sashimi (boiled octopus) (skip for vegan/vegetarian)
• 2 Tbsp shirasu (boiled salted baby anchovies) (skip for vegan/vegetarian)