Have you seen Japanese cucumbers? They are slender, thin-skinned, and void of developed seeds. The length is about the size between English cucumber and Persian cucumber. The texture is crisp, crunchy, succulent and tender firm, with the bright, melon-like flavors.
Substitute: My first choice would be Persian cucumber, then English cucumber. If you use English and American cucumber, you will need to remove the seeds with a spoon.
Recipes Using Japanese Cucumber
Click here to see recipes that I use Japanese cucumbers.