Place seaweed in a large bowl with 4-5 cups of cool water and let soak for 20-30 minutes. Add more water if necessary.
Thinly slice the unpeeled cucumber, lightly sprinkle with salt and place in colander to drain.
When the seaweed has fully re-hydrated, drain, toss with vinaigrette (recipe below), cucumbers, sesame seeds and crushed chili pepper.
Sprinkle the top with the scallions just before serving.
Light Asian Vinaigrette
½ c.rice vinegar
1 tsp. sesame oil
2 tsp. dark soy sauce
1 Tbsp. Dashi (bonito stock)
¼ tsp. minced garlic
1 tsp. minced fresh ginger
Mix all ingredients well, adjusting to taste.