Wash and dry the fresh cucumbers.
Peel the cucumber roughly so there's still some skin left to give the salad a nice color.
Cut the cucumbers into thin round slices. You can use a vegetable mandoline slicer to get the right size.
Put the cucumbers into a bowl and sprinkle 1/2 tsp of salt onto them. Use your hands to massage the salt into the cucumbers. Set aside and let them absorb the salt.
Soak the wakame seaweed in a bowl of water until it rehydrates. This takes approximately 8-10 minutes.
Make the dressing: combine the rice vinegar, 1/2 tsp of salt, sugar, and soy sauce. Mix it well using a whisk. Make sure the salt and sugar dissolves.
Drain the liquid from the salted cucumber slices. You can squeeze out the liquid using your hand.
Drain the wakame seaweed and add on top of the cucumber.
Combine with the dressing and sprinkle sesame seeds on top. Now you are ready to eat.