Spicy Asian Cucumber Salad

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Ingredients

4 cucumbers ((~20cm/8", scale up/down for shorter/longer, Note 1))
3/4 tsp cooking/kosher salt
1 eschalot/French onion (, halved then very thinly sliced (US: shallot) (Note 2))
1 cup green onion (, green part only finely sliced (1 large, 2 small stems))
2 tbsp+ chilli crisp ((crispy chilli oil) - Laoganma is my fave (Note 3))
2 tsp white seame seeds (, toasted (save some for topping))
1 1/2 tbsp rice vinegar ((sub any clear vinegar))
2 tsp soy sauce (, all-purpose or light (Note 4))
2 tsp sesame oil (, toasted (ie brown, not yellow))

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