Sunomono (Japanese Cucumber and Seafood Salad)

Ingredients

• large English cucumber, peeled and thinly slice d
• teaspoon salt
• (8 ounce) packageimitation crab sticks, halved
• tablespoon srice vinegar
• tablespoon soy sauce
• teaspoon sesame seeds, or to taste

Instructions

1. Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2. Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.