Step 1: Wash the cucumbers and pat them dry. Place them on a cutting board and use a rolling pin or the flat side of a chef’s knife to gently smash them until they burst open and flatten slightly.
Step 2: Tear or cut the smashed cucumbers into bite-sized, irregular chunks. Place them in a colander set over a bowl, toss with 1 teaspoon of sea salt, and let sit for 10 minutes to drain excess moisture.
Step 3: While the cucumbers drain, prepare the dressing by whisking together the rice vinegar, soy sauce, toasted sesame oil, minced garlic, maple syrup, and red pepper flakes in a large mixing bowl.
Step 4: Pat the drained cucumbers dry with a paper towel and add them to the bowl with the dressing. Toss thoroughly to ensure every cranny is coated.
Step 5: Transfer to a serving dish and garnish with toasted sesame seeds and freshly chopped cilantro. Serve immediately for maximum crunch.