Ingredients:

  • 1 lb Persian cucumbers (approx. 5), sliced into thin rounds
  • 1 tsp kosher salt
  • 8 oz imitation crab (surimi), shredded
  • 1 large avocado, cubed
  • 0.5 cup shelled edamame, steamed
  • 3 green onions, thinly sliced
  • 3 tbsp Kewpie mayonnaise
  • 1 tbsp Sriracha
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp unseasoned rice vinegar
  • 2 tbsp furikake
  • 1 sheet nori, sliced into matchsticks
  • 1 tsp toasted black and white sesame seeds

Instructions:

  1. Slice the Persian cucumbers into 1/8-inch rounds and place them in a colander.
  2. Toss the cucumbers with 1 teaspoon of kosher salt and let them sit for 10 minutes over a sink to extract excess moisture.
  3. While cucumbers are sweating, shred the imitation crab into bite-sized pieces and cube the avocado.
  4. In a small bowl, whisk together the Kewpie mayonnaise, Sriracha, soy sauce, toasted sesame oil, and rice vinegar until an emulsion forms.
  5. Pat the cucumbers dry with a paper towel and transfer them to a large mixing bowl.
  6. Add the shredded crab, cubed avocado, steamed edamame, and sliced green onions to the bowl.
  7. Pour the dressing over the salad and toss gently with a silicone spatula to coat without mashing the avocado.
  8. Garnish with furikake, nori matchsticks, and toasted sesame seeds before serving.