How to Make It
Whisk together mayonnaise, soy sauce, lemon oil, lemon zest, pepper, and 2 tablespoons of the sesame oil in a small bowl until fully incorporated; transfer mixture to a serving bowl. Using a spoon, make an indention on top of aïoli to create a cavity. Drizzle remaining 1 tablespoon sesame oil into cavity.
Heat a small nonstick skillet over medium. Add sesame seeds, cane sugar, and salt. Cook, stirring constantly, until sugar is toasted, about 2 minutes. Remove from pan, and sprinkle over aïoli. Serve cucumber spears with aïoli.