Wash the English cucumber thoroughly, then slice it uniformly into thin rounds. Place in a colander, sprinkle with salt, and let sit for 10 minutes.

Peel and finely slice the small onion. Set aside.

In a medium mixing bowl, combine softened cream cheese and mayo. Whisk until smooth, then stir in soy sauce, rice vinegar, and sesame oil until incorporated.

In a large bowl, toss salted cucumber slices and chopped onions with half of the dressing. Let marinate for 5 minutes, then fold in remaining dressing.

Transfer to a serving bowl and refrigerate for 10-15 minutes. Add crunchy garnishes before serving.