Step 1

Trim and cut 5 Persian cucumbers crosswise into 1/2-inch-thick rounds. Place in a strainer set over or a bowl or in the sink, sprinkle with 1/2 teaspoon kosher salt, and toss to combine. Let sit for 20 minutes. Meanwhile, make the marinade.

Step 2

Mince 3 garlic cloves (2 teaspoons) and place in a small bowl. Add 1/4 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons granulated sugar, 2 teaspoons toasted sesame oil, and 1 teaspoon to 2 teaspoons chili crisp if desired. Stir until the sugar is dissolved.

Step 3

When the cucumbers are ready, rinse under cold running water. Pat dry with towels. Place the cucumbers in a large zip-top bag and add the marinade. Seal the bag. Lay the bag flat in the refrigerator so the cucumbers sit in a single layer. Let the cucumbers marinate at least 4 hours or up to overnight, flipping the bag halfway through.

Step 4

To serve, remove the cucumbers from the marinade and stack cut-side up on a serving plate. Garnish with 1 teaspoon white sesame seeds.