Recipe:

1 cup wakame seaweed, hydrated
1 small cucumber, thinly sliced
1/2 white onion, sliced
2 tbsp rice vinegar
1/2 tsp sugar
1 tsp soy sauce
1/4 tsp salt

Hydrate your wakame in cold water for 20 minutes until soft. Squeeze to get rid of excess water.
Transfer to a bowl and using scissors, cut to bit size pieces.
Place cucumber and onion in a separate bowl, sprinkle with salt to draw out the water, let sit for 10 minutes. Squeeze to get rid of excess water.

Add cucumber and onion to the bowl with the wakame. Add remaining ingredients and stir to combine.

Best eaten within 2-3 days of making. Store in an airtight container in your fridge.