4 small servings
- 3 Japanese or 4 Persian cucumbers
- ¼ teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoons sugar
- ¼ teaspoon soy sauce
- 1 teaspoon sesame seeds
Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.