Japanese Cucumber Salad


2 medium cucumbers, or 1 large English cucumber
1/4 cup(s) rice vinegar
1 teaspoon(s) sugar
1/4 teaspoon(s) salt
2 tablespoon(s) sesame seeds, toasted


Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.