Put the dry seaweed in a bowl and cover with cold water. Let sit for 5-10 minutes, depending how tender you want it. Drain the water and squeeze out any excess liquid. Set aside.
In a bowl, combine the rice vinegar, soy sauce, agave, sesame oil, garlic and ginger. Mix well and taste for seasoning adjustments. Toss the seaweed with part of the dressing.
On a platter, arrange the carrot curls and cucumbers. Top with the seaweed salad. Add more dressing as desired. Garnish with scallions and toasted sesame seeds.
Recipe by The "V" Word at https://thevword.net/2016/01/product-review-hana-tsunomata-seaweed-recipe-giveaway.html