To rehydrate the dried seaweed, fill a bowl with water and add the seaweed. Let it soak for approximately 5 minutes.

Meanwhile, in a small frying pan, bring rice vinegar and sweetener to a light boil. Once boiling, transfer the mixture to a mixing bowl and combine with soy sauce and sesame seeds. Set aside.

Using a vegetable peeler, remove the skin from the cucumbers every other stroke. Rub 1/2 tsp of salt onto the cucumber in the palm of your hands. Cut the cucumbers into 1/4 inch slices and place them into the mixing bowl. You can cut them diagonally or however you prefer.

Remove any excess moisture from the boiled octopus by patting it with a paper towel. Cut the octopus into thin 1/4 inch slices and add them to the mixing bowl.

Once the seaweed is rehydrated, squeeze out any excess water and add it to the mixing bowl. Mix all the ingredients thoroughly to ensure an even coating of the vinaigrette dressing. Cover the bowl with plastic wrap and refrigerate until ready to serve (ideally 20-40 minutes later).