Easy California Roll Cucumber Salad

Prepare the Cucumber: Wash and dry the English cucumber. You can peel it if you prefer, but the skin adds a nice crunch and extra nutrients. Slice the cucumber in half lengthwise, then slice each half into thin half-moons.
Combine Ingredients: In a mixing bowl, combine the sliced cucumber, diced imitation crab, and diced avocado.
Make the Dressing: In a small bowl, whisk together the Kewpie mayo, rice vinegar, sesame oil, and soy sauce. If you like a little heat, add Sriracha or chili garlic sauce to taste.
Dress the Salad: Pour the dressing over the cucumber mixture and gently toss to combine, ensuring everything is evenly coated.
Add Sesame Seeds and Nori (Optional): Sprinkle the sesame seeds over the salad. If using, add the nori seaweed strips or crumbled nori for an authentic California roll flavor.
Chill (Optional): For the best flavor, chill the salad in the refrigerator for at least 10-15 minutes before serving. This allows the flavors to meld together.
Garnish and Serve: Garnish with thinly sliced green onions, if desired. Serve immediately.
Tips and Variations: