Cut the cucumbers in half lengthwise, scoop out the seeds, and slice into thin half-moons.

Sprinkle salt over the cucumbers and let them sit for about 10 minutes to draw out moisture.

In a separate bowl, combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil, whisking until blended.

Drain excess liquid from the cucumbers, mix with dressing, add sliced green onions and sesame seeds, then toss gently.

Chill the salad in the refrigerator for at least 10 minutes before serving.

Transfer to a serving dish and garnish with additional sesame seeds.