Place sliced cucumbers in a resealable bag. In a medium 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.
Strain cucumbers, reserving pickling liquid. In bowl combine cucumbers, soy sauce, and 2 tablespoons of reserved pickling liquid. Toss to mix. Top with sesame seeds.
Chef's Tip!
These pickles can be tossed with rehydrated wakame seaweed to make a salad. They can also be added to a Banh Mi.
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