Ingredients

2 x Japanese Cucumber
2 tsp sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic, finely minced
sea salt

Method

Slice the cucumber into 1/2 cm rounds and place them in a colander set over a large bowl and sprinkle generously with salt. Let the cucumbers sit in the fridge for an hour.

Mix together the sugar, rice vinegar, sesame oil and garlic in a medium non reactive bowl.

Remove from fridge and gently squeeze the excess water from the cucumber to release most of the water out of the cucumber. Do this in small handfuls to avoid breaking up the cucumbers. Place them in a paper towel and gently pat dry.

Put the cucumbers in the bowl with the mixture and gently toss to combine.

Cover and place back in the fridge for about 30 to 60 minutes, then remove and enjoy.