Japanese Seaweed Salad (Wakame Sunomono)

• 1/3 cup dried wakame
• 3 tablespoons Japanese rice vinegar (or black vinegar)
• 1 blood orange or mandarin orange
• 1 teaspoon soy sauce
• 1 Japanese or Persian cucumber, sliced
• 1 pinch Japanese Shichimi pepper (or cayenne pepper)
• 1 teaspoon sesame seed

1. Place wakame in a medium-size bowl. Pour water (warm water, if in a hurry). swish around and set aside for 1 minute to soak.
2. In a separate bowl, place the rice vinegar. Zest the orange and add to the vinegar. Roll the orange on a cutting board (chef's tip: to yield more juice), halve the orange, squeeze the juice, and add the juice to the bowl. Lift wakame carefully from the water, gently squeezing the water out, and add to the bowl. Mix well, and add soy sauce to taste.
3. Cover a serving plate with cucumber slices. Mound the wakame salad on top. Sprinkle with sesami and Shichimi to taste, and serve!

dried wakame, japanese rice vinegar, orange, soy sauce, japanese, pepper, sesame seed

Taken from food52.com/recipes/21830-japanese-seaweed-salad-wakame-sunomono (may not work)