The bold Asian flavors really define this salad. Be careful not to overcook the squid. 1 minute in boiling water is enough. There is also an unusual wine pairing with Txomin Etxaniz Txakoli de Getaria 2009 see wine notes section.
Cut the cucumbers into thin slices. In a bowl, toss the cucumber slices with the salt. In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved. Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture.