Slice the ends of the cucumbers and discard. Slice the cucumbers in half lengthwise and place cut-side down on the cutting board. Use the side of a chef’s knife to gently but firmly press down and smash the cucumbers so they crack but do not fall apart. Slice diagonally into ½ inch pieces. Transfer the cucumbers to a bowl. Sprinkle salt over the cucumbers and toss to coat. Let sit for 15 – 20 minutes. Drain the liquid from the cucumbers.
Combine the Marukan Sudachi Ponzu, chili crisp, brown sugar, and sesame oil. Add to the cucumbers and mix. Refrigerate for 15 minutes.