Step 1

Gather all the ingredients.

Step 2

Slice the octopus very thinly.

Step 3

Alternately peel a ½ inch (1.3 cm) wide strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber into small pieces (I use the Japanese cutting Technique called "Rangiri").

Step 4

In a small bowl, soak the dried seaweed in warm water. Let it soak for 15 minutes. Drain and squeeze the liquid out. Set aside.

Step 5

In a medium bowl, combine all the ingredients for the vinaigrette.

Step 6

Add the cucumber, octopus, seaweed, and sesame seeds and toss them all together. Chill in the refrigerator for 30 minutes before serving.

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for 2-3 days.