Thoroughly wash the two cucumbers. Chop the ends off each. (Optional: If you're cucumber has small bumps like ours, use a peeler and spot remove them - don't peel off the entire skin). Now, use your knife and cut the cucumber into very thin slices. Place the thin slices into a mixing bowl.
Add Salt (1/2 teaspoon!) to the cucumber slices and mix it with your hands. Set the cucumber pieces aside for 10-15 minutes - they will become flexible and release their water. After 15 minutes, firmly squeeze the water out of the cucumber slices and set them aside.
Optional Ingredient: Add dried seaweed (1 Tablespoon) into a small bowl. Add in cold water and let them blossom. After 10 minutes, squeeze the water out of the seaweed and give it a quick chop.
Take out a mixing bowl and make the cucumber salad sauce: Mix Vinegar (1 Tablespoon), Soy Sauce (1/2 Tablespoon), Sugar (1/2 Tablespoon), Sesame Seeds (1/2 Tablespoon), Sesame Oil (1 teaspoon!).
Add the squeezed cucumber slices as well as the squeezed seaweed pieces. Mix everything together. Plate and enjoy with a bowl of hot rice!