I rather use Raw Wakame Seaweed from Japan for the Seaweed Salad. I bought from Mitsuwa.

Soak Wakame in the cold water. When it is hydrated spread it out on the cutting board so that it’s easy to to cut into 1 bite size.

Cut off the stem part of the Wakame, cut into strips then cut into a bite size.

Slice cucumbers into 1/5”, carrot into Sengiri (Cut into long thin pieces) and put in the bowl. Put salt and mix, wait 15 minutes, drain, take out excess water by 2 hands pressing carefully so that you can keep the shape of the cucumbers nicely.