Japanese Quick Pickled Cucumbers

1 seedless cucumber – halved and thinly sliced
2 scallions – diced
¼ cup rice vinegar
2 tablespoons soy sauce – low sodium
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sambal oelek chili paste – optional
back roasted sesame seeds – optional garnish

In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.

Garnish with black roasted sesame seeds.