Ingredients
Equipment
Method
Preparation Steps
- Wash the English cucumber thoroughly under cold water. Slice it into 1/8-inch rounds using a sharp knife or a mandoline.
- Combine chopped imitation crab sticks, Kewpie mayonnaise, and whipped cream cheese in a medium bowl. Fold together until evenly coated.
- Drizzle soy sauce over the crab mixture and stir gently to distribute evenly.
- Carefully cube the ripe avocado and fold it into the crab mixture.
- Scoop the crab and avocado mixture generously over the prepared cucumber rounds.
- Sprinkle toasted sesame seeds over the top of the salad before serving.
Nutrition
Notes
Serve immediately to enjoy the fresh textures and flavors at their best. Store leftovers in an airtight container for up to 2 days.
