Peel cucumbers, then halve lengthwise and cut into bite-sized pieces of 1 inch or slightly less. Place pieces in a bowl and sprinkle with 1/2 tsp of kosher salt and mix. Then place in colander and place colander in bowl for 30 minutes to 1 hour.
Prepare seaweed by placing in small bowl and cover with water for 10 minutes to hydrate. Drain and pat dry.
Put 2 tbsp of rice vinegar, 1 tbsp of rice wine or dry sherry, 3/4 tsp of fish sauce, 1/2 tsp of sugar, 1/2 tsp of kosher salt, and pepper flakes in a bowl and whisk until the sugar and salt are dissolved. Then whisk in 1 tbsp of sesame oil.
Slice scallions thinlys, keeping whites and green portions separate. Add the whites to the seaweed. Add chopped cilantro and mint and mix to combine.
Add the cucumbers, seaweed, and scallion whites to the vinegar mixture and toss to combine. Stir occasionally for the next 10 minutes. Test cucumbers for seasoning and adjust, as needed. Add sesame seeds and half the herb mixture and toss to combine.
Transfer to serving dish and drizzle with Sriracha to taste. Sprinkle with any additional sesame seeds and herb mx.
