Wash 2 large English cucumbers under cool water, then thinly slice them using a sharp knife or a mandoline for even cuts.

Take 1 cup of imitation crab meat (or real crab) and shred it into bite-sized pieces, then add to the bowl with the cucumber slices.

Dice a ripe avocado and add it to the bowl of cucumbers and crab.

In a separate bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of honey (or sugar).

Pour the dressing over the salad mixture and gently toss the ingredients together.

Let the salad sit in the refrigerator for about 15 minutes before serving, optionally garnishing with sesame seeds, torn nori, fresh cilantro, or green onions.