Cucumber salad as in a sushi bar
When I make sushi at home, I usually double the vinegar mixture that goes in the rice (there was a thread on that today) and use half of it on cucumbers, adding sesame seeds and oil to the cucumbers, along with some soaked wakame seaweed. It tastes pretty much like what restaurants serve.
re: Pâté chinois
I mix rice wine vinegar and sugar, usually around 1/2 cup rice wine vinegar to 2 1/2 Tablespoons of sugar. If it is hard to dissolve the sugar in the vinegar, you can heat it up on the stove then let it cool down before adding to the cucumbers.
From here, I like to add different things to the cucumbers, like wakame or yukari. Yukari is the purple shiso leaf that has been dried and chopped up.
For a bit of heat, add some julienned ginger threads.
You can cut the cucumbers in a variety of styles for different textures, thinly sliced, or thicker, bite size bits.
Another interesting thing to consider is to put the bite size bits in the freezer for about an hour. Take out of the freezer and squeeze out the excess water. It gives the cucumber a nice texture.