Sunomomo dressing for japanese pickles

2 tb To 4 tb sugar
    1/2 c  Rice vinegar
    1/4 c  Fresh lemon juice
      1 ts Salt
      1 ts Freshly grated ginger
    1/4 ts wasabi, powdered horseradish
           - dissolved in 1 ts water
 
  Place cucumber slices on paper towels to drain excess liquid.  Wrap in
  paper towels and refrigerate until serving time.
  
  Combine dressing ingredients in a small bowl, adding sugar to taste. Stir
  until sugar and wasabi are dissolved.  At serving time, place cucumbers in
  a bowl, pour on dressing and toss.
  
  VARIATION:  Try adding 1/4 pound (or more) thinly sliced octopus, kyuri
  tako no sunomono.