Start by cutting the kombu. It can be cut before or after it has soaked, but I found it easier to cut when it was dry rather than wet. Cut the kombu into thin strips, then soak in water for one hour to soften.

After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.

In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.

Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!