- 1 european cucumber
- ½ teaspoon sea salt
- 1 Tablespoon dried wakame seaweed
- 8 pieces imitation crab or shrimp, or 4 ounces of boiled octopus, or 4 tablespoons shirasu (boiled baby anchovies)
- 2 teaspoons sesame seeds
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ½ teaspoon dashi powder (optional)
Make the dressing:
- Combine the rice vinegar, sugar, soy sauce, salt, and dashi powder if using.
- Stir until sugar is dissolved. Set aside.
For the Seafood:
- If using the shrimp, bring 2 cups of water to a boil. Add the shrimp. Then stir the shrimp in the pot, turn off the heat, and cover the pot with a lid. Let the shrimp sit for 3 minutes. Drain the shrimp and set aside until cool enough to handle. Slice the shrimp in half and set aside or refrigerate until ready to use.
- If using octopus, slice the octopus on an angle in very thin slices. Set aside or refrigerate until ready to use.
- Unwrap the crab sticks if they are wrapped in plastic and cut into thirds. Set aside or refrigerate until ready to use.
- Put the wakame in a bowl and cover with 1 cup of water to bloom, about 10 minutes. Once the wakame is soft, drain and set aside.
- Cut the cucumber in half lengthwise and scoop out the seeds. Slice the cucumber into thin half moon pieces. Put the cucumber in a colander and sprinkle with the salt and mix. Set the colander in a bowl or in the sink and set aside for 10 minutes, mixing once more while it sits.
- Squeeze the cucumbers lightly to remove excess water and then place in the bowl with the wakame. Add the dressing and toss lightly to mix. Add whichever seafood you’ve chosen and gently mix to combine.
- Split the cucumber salad into 4 serving bowls or one larger bowl and sprinkle with sesame seeds. Serve immediately.