Name: Japanese-Style Pickled Cucumbers with Seaweed and Sesame
Yield: 4 to 6 Servings
Ingredients: 2 English hothouse or 8 Persian cucumbers, sliced crosswise 1/4" thick; 1 tbsp kosher salt; 1/3 cup Pacific Arame seaweed; 3 tablespoons seasoned rice vinegar; 1 tbsp agave syrup (nectar); 1 tsp Shaoxing or other rice wine or sake; 2 tablespoons toasted sesame seeds

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Sarah Flotard, food styling by Malina Lopez

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