6 Persian cucumber (about 1 pound), thinly sliced into rounds
¾ teaspoon kosher salt
2 tablespoons rice wine vinegar
1 teaspoon hot sesame oil (we used Dynasty brand)
1 teaspoon sugar
1 teaspoon dashi powder
1 teaspoon extra virgin olive oil
3 tablespoon toasted sesame seeds
Toss the cucumbers and salt in a bowl and let sit for 15 minutes.
While cucumbers are marinating, whisk the vinegar, sesame oil, sugar, dashi powder, and olive oil in a bowl. Don’t drain the liquid from the cucumbers! Add the dressing, toss to coat, and add the sesame seeds. Serve right away or refrigerate for a couple of hours to give the flavors time to meld.