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