Slice the cucumbers thinly using a mandoline or sharp knife.
Place cucumber slices in a colander, sprinkle with salt, and toss to coat. Let sit for 10 minutes to draw out moisture.
Rinse the cucumbers under cold water to remove excess salt, then pat dry with paper towels.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, minced garlic, chili oil, and sesame oil.
In a large bowl, combine the cucumbers with the dressing, tossing gently to coat evenly.
Let the salad sit for 10 minutes to allow flavors to meld.
Garnish with toasted sesame seeds before serving.
