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Start by washing the cucumbers thoroughly. You can peel them if desired, but leaving the skin on adds texture and color.
Slice cucumbers thinly. You can use a knife, mandoline slicer, or a vegetable peeler for even slices. If you prefer, you can also cut them into julienne strips or use a spiralizer for a different presentation.
Place the cucumber slices in a medium bowl and sprinkle them with salt. Toss well to coat the cucumbers evenly. Let them sit for about 10-15 minutes to allow the salt to draw out excess moisture.
After the resting period, drain any excess water from the cucumbers by gently squeezing them or patting them dry with paper towels.
Add rice vinegar, sugar, and soy sauce until the sugar has dissolved. If using, add the sesame oil for extra flavor or the olive oil you have at home to the cucumber slices and toss until well combined. Make sure the cucumbers are evenly coated with the dressing.
Sprinkle toasted sesame seeds over the cucumber salad for added flavor and garnish.
For an extra touch, you can garnish the salad with thinly sliced seaweed, such as wakame or nori, for a traditional Japanese flair.
Let the salad marinate in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld together.