Ingredients
Scale
- 3 large English Cucumbers
- 8 oz Imitation Crab Meat (surimi), shredded
- 1 large Avocado, diced
- 1/4 cup Japanese Mayonnaise (Kewpie style)
- 1 tablespoon Sriracha hot sauce (or to taste)
- 1 tablespoon Rice Vinegar
- 1 teaspoon Toasted Sesame Seeds
- 1/4 teaspoon Salt
Instructions
- Step 1: Prepare the cucumbers. Halve the English cucumbers lengthwise and use a spoon to scoop out the seeds, creating a hollowed channel. Slice the cucumber halves into 1/2-inch crescent pieces.
- Step 2: Prepare the fillings. In a medium bowl, combine the shredded imitation crab meat, the diced avocado, and the 1/4 teaspoon of salt. Gently toss the ingredients together.
- Step 3: Whisk the dressing. In a small separate bowl, combine the Japanese mayonnaise, Sriracha, and rice vinegar. Whisk until the dressing is smooth and uniform.
- Step 4: Combine the salad components. Pour the prepared dressing over the crab and avocado mixture. Gently fold the ingredients together until they are evenly coated with the dressing.
- Step 5: Final assembly and chill. Add the sliced cucumber pieces to the dressed crab mixture and fold gently one last time. Chill the salad for at least 15 minutes before serving to allow the flavors to meld.
- Step 6: Serve the salad garnished generously with toasted sesame seeds.
Notes
- If you anticipate leftovers, store the dressed crab/avocado mixture separately from the sliced cucumbers to maintain optimal crunch, combining them just before serving.
- Elevate the experience by serving chilled portions on crisp lettuce cups or with toasted nori seaweed snacks for dipping and wrapping.
- To keep the avocado bright green and structured, fold the ingredients very gently when mixing the dressing and filling, avoiding any mashing motion.
- Taste the dressing before combining and adjust the Sriracha or rice vinegar slightly; the flavors meld and intensify pleasantly during the minimum 15-minute chill time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American