Place the cucumbers and sea salt in a mixing bowl and mix well. Let sit for about 10 to 15 minutes. Drain the water from the cucumbers. Drain the water from the wakame and mix in with the cucumbers. Add the vinegar, maple syrup, sesame oil and shoyu. Toss to mix the salad. Serve garnished with gomasio sprinkled on top. This salad can be served room temperature or chilled.
Per serving - 48 calories, 2 g fat (31% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 675 mg sodium