Hydrate dried wakame seaweed in water for 15 minutes. Peel cucumbers in ½-inch strip lengthwise, leaving strips of the skin intact in between. Then cut the cucumbers into thin slices, about 1/8-inch thickness. Sprinkle salt over cucumbers and gently massage them. Set aside. To make the dressing: peel and cut ginger into julienne and put it into a small bowl. Add rice vinegar, water, sugar, and soy sauce in the same bowl and mix well. Rinse the cucumber slices under cold water and drain wakame. Squeeze the water out from both cucumber and wakame. After putting it into a larger bowl, pour the dressing over and add toasted sesame seeds. Toss all together.