Ingredients

• 1 pound Japanese or Kirby cucumbers (about 5)
• 1/2 teaspoon wasabi powder
• 1/2 teaspoon water
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1/4 teaspoon soy sauce
• an adjustable-blade slicer

Instructions

1. Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
2. Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.