Begin by washing the English cucumber thoroughly. Slice it thinly into rounds about 1/8 inch thick and place them in a medium mixing bowl.

In a small bowl, combine rice vinegar, sesame oil, grated ginger, and a pinch of sea salt. Whisk together until well-blended.

Pour the dressing over the cucumber slices and gently toss until evenly coated.

Slice green onions and sprinkle over the salad, then add sesame seeds. Toss gently to distribute.

Let the salad sit for 5 minutes to allow flavors to meld before serving.