Cucumbers with Wasabi and Rice Vinegar
['1 pound Japanese or Kirby cucumbers (about 5)', '1/2 teaspoon wasabi powder', '1/2 teaspoon water', '2 tablespoons rice vinegar (not seasoned)', '1 tablespoon sugar', '1/4 teaspoon soy sauce', 'an adjustable-blade slicer']
Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
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