Rinse and dry the cucumbers. Cut crosswise into pieces about 4 inches long, then cut those lengthwise into halves or quarters as preferred.

Lay cucumber pieces cut-side down on a flat surface. Press down on the flat of your knife with your hand to break and smash the pieces into bite-sized pieces.

Place the smashed cucumbers in a strainer, sprinkle with a big pinch of salt and a big pinch of sugar. Place a weight (ice or a small plate) on top to help drain. Let drain 15–30 minutes (up to 4 hours if desired) and discard excess liquid.

Make the dressing: in a small bowl stir together the kosher salt, granulated sugar and rice vinegar until dissolved. Stir in sesame oil, soy sauce and extra virgin olive oil. Add minced garlic and mix.

Transfer drained cucumbers to a large bowl. Add dressing gradually to taste, tossing gently but thoroughly to coat.

Sprinkle toasted white sesame seeds over the salad and garnish with red chili flakes and chopped cilantro. Serve immediately or chill briefly before serving.