Recipe Details

  1. Place sliced cucumbers in a resealable bag. In a bowl combine rice vinegar, sugar, salt, and sriracha seasoning. Whisk well to combine. Pour pickling liquid into bag with cucumbers. Let sit, refrigerated, for 4 hours or overnight.
  2. Strain cucumbers, reserving pickling liquid. In a bowl combine wakame, cucumbers, soy sauce, and 2 tablespoons of reserved pickling liquid. Toss to mix. Plate salad in bowls; top with sesame seeds, sesame oil, and extra sriracha seasoning as desired.
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