Wakame Cucumber Salad

• 4 heaped tbsp wakame
• 2 baby cucumbers  or 1 regular cucumber
• 1/2 tsp salt
• 10g (a thumb-length   piece) fresh ginger, peeled
• 4-6  tbsp sanbaizu 

1. Start by hydrating the wakame  by soaking it in a bowl of cold water for 10 minutes or until it is soft but not soggy -  it should be al dente. 
2. While the wakame is soaking, slice the baby cucumbers  as thinly as possible.  
3. If you are using a regular cucumber,  peel it and cut it in half lengthways, then scoop or cut out the seedy centre and slice the cucumber as thinly as possible. 
4. Whichever size cucumber you are using, soak the slices in a bowl of cold, salted water for 5-8 minutes, then drain them well, using your hands to gently squeeze out any remaining moisture.
5.  Drain the softened wakame in the same way.
6. Cut the peeled ginger into thin shreds. 
7. Put the wakame, cucumber  and ginger in a bowl and pour the sanbaizu over. 
8. Toss well, then divide among 4 dishes and serve.