Bring a large pot of water to boil

Boil the seaweed for 10 minutes

While the seaweed is boiling chop the cucumber, zucchini, cherry tomato and yellow bell pepper. Add these to a large bowl

When the seaweed has finished boiling drain it and rinse it in cold water

Squeeze out the excess water and the seaweed to the chopped vegetables

Add the rice wine vinegar and stir to coat.

Serve immediately or chill overnight.

Serve within a day or two