1-First Step: Slice the cucumber. Start with 1 English cucumber and slice it into thin rounds using a mandoline or a sharp knife. Thin slices work best because they soak up the dressing and create that cool, refreshing bite. If you are making this for a crowd, slice the cucumber just before mixing so it stays crisp.

2-Second Step: Add the filling ingredients. Place the cucumber slices into a 32-ounce plastic lidded container. Then add the 1/2 cup chopped imitation crab meat, 1/2 diced avocado, and 1/2 cup shredded carrot. The container makes shaking easy and helps everything coat evenly. If you want the avocado chunks to stay more intact, you can also save them for the end and fold them in gently after shaking.

3-Third Step: Add the creamy dressing. Top the salad with 1/3 cup whipped cream cheese, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, 2 teaspoons rice vinegar, and 1 teaspoon of the furikake. This is the part that turns plain cucumber and crab into an Easy California Roll Cucumber Salad with real sushi flavor. The cream cheese and mayo create a smooth coating, while the soy sauce and rice vinegar bring the savory tang.

4-Fourth Step: Shake until combined. Put the lid on tightly and shake the container well until the ingredients are mixed. The creamy dressing should lightly coat the cucumber, crab, and carrots. If your container is packed very full, shake in short bursts so the lid stays secure. This method is great for busy days because it keeps cleanup low and the mixing process fast.

5-Final Step: Finish and serve. Sprinkle the remaining 1 teaspoon furikake over the top. Add sliced green onion, seaweed squares or nori, and sriracha or sriracha mayo if you want more flavor and color. You can eat it straight from the container for a quick lunch, or pour it into a bowl for a prettier presentation. If you are serving guests, the bowl version looks especially nice with a little extra nori on top.