Thinly slice the cucumbers and onions. Sprinkle kosher salt over the cucumbers and let them sit in a colander for about 10 minutes to draw out excess moisture. Pat them dry after.

In a medium bowl, soften the cream cheese. Whisk together with mayonnaise until creamy. Gradually add soy sauce, rice vinegar, and sesame oil while whisking.

In a large mixing bowl, combine the cucumbers and onions with half of the creamy dressing. Toss gently. Fold in any additional mix-ins.

Add the remaining dressing and mix until all ingredients are coated. Refrigerate for at least 30 minutes.

Stir the salad before serving. Present in small bowls or on a platter, garnishing with sesame seeds or nori strips.