Japanese Cucumber Salad

Background

From a seafood recipe book of mine - don't have the title handy.

Recipe

2 medium cucumbers, peeled, seeded, halved lengthwise, sliced
1/4 cup rice wine vinegar
1 tbsp sugar
toasted sesame seeds (optional)
tako (octopus), coarsely chopped (optional)

In a saucepan, heat the vinegar with the sugar until the sugar is completely dissolved. Pour over the cucumber, add the tako if desired and toss to coat evenly. Cover and refrigerate for at least an hour. Sprinkle sesame seeds over salad before serving.

Notes

The salad is especially good with tako (octopus)!