Ingredients:

  • 1 large English Cucumber (approx. 300g), thinly sliced
  • 8 oz (225g) Imitation crab meat, shredded
  • 1 medium Avocado, cubed
  • 3 Green onions (30g), thinly sliced
  • 1/2 cup (75g) Edamame, shelled and cooked
  • 3 tbsp (45g) Japanese Mayo
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) Low-sodium soy sauce
  • 1 tsp (5ml) Rice vinegar
  • 1/2 tsp Toasted sesame oil
  • 1 sheet Nori (dried seaweed), shredded
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Slice the English cucumber into thin rounds using a mandolin or chef’s knife.
  2. Place cucumber slices in a colander with a pinch of salt for 5 minutes, then pat thoroughly dry with paper towels to ensure a crisp texture.
  3. Shred the imitation crab into long strands or chop into bite-sized pieces.
  4. In a separate small bowl, whisk together the Japanese mayo, Sriracha, soy sauce, rice vinegar, and toasted sesame oil until smooth.
  5. In a large mixing bowl, combine the cucumbers, imitation crab, cubed avocado, sliced green onions, and cooked edamame.
  6. Drizzle the spicy mayo dressing over the salad and toss gently to coat, being careful not to mash the avocado.
  7. Garnish with shredded nori ribbons and toasted sesame seeds just before serving.