Wash and thinly slice 2 firm English cucumbers and a sweet onion. Sprinkle salt over the cucumber slices and let them rest in a colander for 10 minutes.

Rinse the cucumbers under cold water and pat dry with a clean kitchen towel.

In a microwave-safe bowl, briefly microwave 4 ounces of whipped cream cheese for about 10-15 seconds until softened. Whisk together the cream cheese, ¼ cup mayonnaise, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil until smooth and creamy.

In a large mixing bowl, add the drained cucumber slices and onion. Pour half of your creamy dressing over the vegetables and gently toss to combine. Allow this mixture to sit for about 5 minutes.

If using optional mix-ins like imitation crab, diced avocado, or shrimp, gently fold them in. Pour the remaining dressing over the salad, tossing carefully to avoid mashing the avocado or seafood.

Transfer the Sushi Cucumber Salad to a serving dish. Garnish with sesame seeds or finely sliced green onions. Serve immediately.