Soak the 3 strips of wakame seaweed in cold water for 10 minutes. Then, slice into 2 inch strips. Slice the 1/2 cup of cucumber into thin wafers. Place the wakame and cucumber into a salad bowl.
In a sauce pan, add the 1/4 cup of distilled vinegar, 1/8 tsp of sea salt, and 1/8 tsp of sugar. Cook while stirring until dissolved. Pour only as needed (not too much) over the top of the salad.