Wash and dry the Persian cucumbers thoroughly. Set up two chopsticks on a cutting board for cutting guidance.

Spiral cut the cucumbers by making thin slices along their length, stopping at the chopsticks.

Place spiral-cut cucumbers in a bowl, sprinkle with salt, and let rest for up to 10 minutes.

Rinse cucumbers in cold water, then pat dry with a towel.

In a jar, combine soy sauce, rice vinegar, chili oil/flakes, honey, garlic, and sesame oil. Shake well.

Pour dressing over cucumbers and toss gently until well coated.

Transfer to serving dish and sprinkle sesame seeds on top before serving.