Sharon's Sunomono Salad

Here's a recipe for sunomono from cousin, Sharon Brooks, of Irvine. You can add whatever seafood you like to this recipe, such as baby shrimp, octopus, crab or imitation crab. It is a very light salad and a nice accompaniment for Japanese food.
Ingredients:
5 whole cucumbers, peeled
½ cup Japanese rice vinegar (unseasoned)
½ cup sugar
½ tsp salt
Sesame seeds

Slice the cucumbers paper thin. Place cucumbers in a colander and sprinkle with salt. Let set for 30 min. then rinse the cucumbers with water to remove some of the salt. Next take handfuls of cucumber and squeeze out the excess water. Mix the rice vinegar and sugar together, and microwave for 30 seconds until the sugar is dissolved. Add this to the cucumbers right before serving. Sprinkle sesame seeds on top.