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Roughly chop your cucumber into large chunks. Lightly sprinkle a small amount of salt on the cucumbers, toss together and set aside.
Add grated ginger and garlic to a bowl with Rice vinegar, add soy sauce okazu chili oil and combine.
Drain any water from the cucumber. Add the sauce mixture and cilantro to the cucumber in a large bowl and mix together vigorously with your hands. You want to break the flesh of the cucumber down to increase the absorption of the dressing and amplify the flavors.
Once fully combined garnish with toasted sesame seeds and serve.
Store leftovers in the fridge for up to 3 days.