Cucumber Sunomono Salad with Rice Vinegar Dressing

Thinly slice the cucumbers using a mandoline or a sharp knife. Aim for slices about 1/8 inch thick.

Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat and let stand for 10-15 minutes. This helps draw out excess moisture, resulting in a crispier salad.

While the cucumbers are resting, prepare the dressing. In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and grated ginger (if using).

After 10-15 minutes, gently squeeze out the excess water from the cucumber slices. You can use your hands or press them between paper towels.

Place the squeezed cucumber slices in a clean bowl. Pour the dressing over the cucumbers and toss gently to combine.

Refrigerate for at least 15 minutes to allow the flavors to meld. The longer it sits, the more flavorful it becomes, but don't let it sit too long or the cucumbers may become too soft.

Before serving, garnish with toasted sesame seeds.