Cut 1 English cucumber into very thin slices. Toss cucumber with 1 teaspoon kosher salt and let stand 15 minutes. Drain; firmly squeeze dry, and place in a bowl. Drizzle with 2 tablespoons seasoned rice vinegar and 3/4 teaspoon dark sesame oil; toss well. Stir in 2 teaspoons toasted sesame seeds.
Go to full version of