Simple and quick to make, this side dish is great along side grilled yellowfin tuna and steamed edamame.
4 medium-sized cucumbers
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar or rice wine vinegar or any vinegar you have on hand
1 teaspoon wasabi powder
2 teaspoons each minced fresh ginger and fresh garlic (or half the amount of dried ingredients)
1 teaspoon Sriracha (Asian chili sauce in squeeze bottle with green top) (you can also use your favorite hot sauce)
3 tablespoons low-sodium soy sauce
2 tablespoons low-sodium teriyaki sauce
1/2 teaspoon sugar
1 tablespoon sesame seeds (optional)
Combine all ingredients aside from the cucumbers. Slice cucumbers into desired shapes (I like thin strips reminiscent of the traditional seaweed salad found in many Japanese restaurants) and add to the mixture, tossing to coat. Refrigerate for at least 1 hour before serving to enhance the flavor. Stir to redistribute the juices before serving.
Tip: Store peeled fresh ginger wraped in plastic in the freezer. Use as needed and return to the freezer for an plentiful supply of ginger whenever you need it.