Japanese Style Cucumber Salad

-Cut 2-3 cucumbers or 4-5 pickles lengthwise into 1/8-inch thick ribbons using a mandoline or a manual slicer.

-Toss cucumber slices with several pinches of sea salt and let drain for 30 minutes in a colander over sink.

-Bring ¼ cup rice vinegar and 2 tsp sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature.

-Stir in ½ tsp soy sauce and ½ tsp toasted sesame oil.

-Toss cucumber with dressing and let stand 5 minutes before serving.