Wash the cucumbers, then slice them into thin rounds, about ⅛ to ¼ inch thick. For extra texture, lightly smash them before cutting.
Place the cucumbers in a bowl, sprinkle with kosher salt, and toss gently. Let sit for 15–20 minutes, then drain well and pat dry.
In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, garlic, honey, and chili oil if using.
Pour the dressing over the cucumbers and gently toss until evenly coated.
Refrigerate for 15–30 minutes to let the cucumbers absorb the dressing and develop more flavor.
Top with sesame seeds, sliced green onions, and chili crisp if desired. Serve cold.
