Kanikama Salad
- 1 seedless cucumber
- 1 teaspoon salt
- 8 ounces imitation crab (225g)
- 1 avocado
- 4 tablespoons Japanese mayonnaise
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon mirin
- 1/2 teaspoon usokuchi or plain soy sauce
- 1/2 teaspoon wasabi paste
- Nori goma furikake
Remove the ends of the cucumber and either compost or save for another use. Split down the middle and use a vegetable peeler to remove a strip of skin down the back of each. Slice into 1/4 inch pieces and place in a freezer bag. Add about a teaspoon of salt and seal the bag. Smoosh the cucumber around and set aside for about 15 minutes.
Crumble the imitation crab into a large mixing bowl.
Peel and dice the avocado into chunks roughly like the size of the cucumber pieces and set aside.
Combine the mayonnaise, vinegar, mirin, soy sauce, and wasabi paste and mix well.
Pour the cucumber pieces into a sieve and allow the water that the salt has pulled out of the cucumber to drain.
Add the cucumber into the mixing bowl with the crab. Add the dressing and toss. Add the avocado pieces and mix very lightly.
Spoon into individual serving bowls and place in the refrigerator if not serving immediately. Sprinkle furikake on the salads immediately before serving.
