Wash the cucumbers under cool running water. Pat them dry and thinly slice them into rounds or half-moons.

Place the sliced cucumbers in a strainer, sprinkle with salt, toss gently, and let rest for 15 to 20 minutes.

In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated ginger, and minced garlic.

After the cucumbers have drained, rinse them to remove excess salt, then drain again.

Combine the drained cucumbers with the dressing in a large bowl and toss until evenly coated.

Allow the salad to marinate for another 15 to 20 minutes at room temperature.

Before serving, sprinkle with toasted sesame seeds and scallions, then toss gently.