Pickled Vegetable Salad with Nori Vinaigrette
['6 radishes, trimmed, thinly sliced', '2 large carrots, peeled, julienned', '1/2 medium red onion, thinly sliced', '1/2 English hothouse cucumber, thinly sliced', '2 tablespoons sugar', '1 tablespoon kosher salt', '1 1/4 cups unseasoned rice vinegar, divided', '2 toasted nori sheets', '1/4 cup vegetable oil', '2 tablespoons reduced-sodium soy sauce', '1 tablespoon mirin (sweet Japanese rice wine)', '5 ounces tender lettuces (such as Bibb', 'butter', 'and mâche; about 6 cups)']
Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.
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