Wash the cucumbers thoroughly under cool running water. Peel if desired. Slice thinly to achieve uniform slices.

In a medium bowl, place the cucumber slices and sprinkle with salt. Toss to coat and let sit for 10 to 15 minutes.

Drain the excess moisture from the cucumbers by squeezing them gently or patting dry.

In a separate bowl, whisk together rice wine vinegar, sugar, and soy sauce until the sugar is dissolved. Stir in sesame oil if using.

Add the drained cucumber slices to the bowl with the dressing and toss to coat evenly.

Garnish with toasted sesame seeds and thinly sliced seaweed if desired.

Cover and refrigerate for 15 to 20 minutes before serving. Toss lightly before serving.