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Bright sushi-inspired crab cucumber salad with avocado and sesame in a white bowl, garnished with furikake.

Bright Sushi-Inspired Crab Cucumber Salad with Avocado and Sesame

This sushi-inspired crab cucumber salad combines fresh lump crab, crisp cucumber, creamy avocado, and a tangy sesame dressing for a party-perfect dish that comes together in minutes.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound fresh lump crab meat or two 6-ounce cans, drained
  • 1 large English cucumber about 12 ounces
  • 1 ripe avocado
  • 3 green onions thinly sliced
  • 2 tablespoons toasted sesame seeds
  • For the dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 tablespoon mayonnaise optional, for creaminess
  • For garnish: furikake seasoning or extra sesame seeds

Method
 

  1. Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and mayonnaise (if using) until smooth. Set aside.
  2. Prepare the cucumber: Slice the cucumber in half lengthwise, then cut into thin half-moons about 1/4-inch thick. Place in a large mixing bowl.
  3. Dice the avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into 1/2-inch cubes and add to the bowl with the cucumber.
  4. Add the crab: Gently fold in the lump crab meat and sliced green onions, being careful not to break up the crab too much.
  5. Toss with dressing: Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with extra soy sauce or vinegar if needed.
  6. Chill (optional): For best flavor, let the salad rest in the refrigerator for 10 minutes before serving.
  7. Serve: Transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds and furikake if desired. Serve cold.