In a large bowl, measure out the salt. Thinly slice the cucumbers using a mandolin or sharp knife, then as you're cutting them, toss the slices in with the salt so they start to soften while you cut the rest.
Once the cucumbers are all sliced and tossed in the salt, they should start to release water. After a few minutes, drain the water and briefly rinse the cucumbers so they're not too salty.
Add the green onions, vinegar, toasted sesame oil, and coconut sugar (if using), and mix well to coat the cucumbers. Let it sit for a few more minutes if you have time, since it will give the cucumbers a really nice, classic, soft-yet-crunchy texture.
Serve your Japanese cucumber salad sprinkled with toasted sesame seeds. Enjoy! ❤️