Wash and dry the cucumber. Slice it into thin rounds, about 1/8-inch thick, and arrange in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture.

Cut the avocado in half, remove the pit, and scoop the flesh into bite-sized pieces. Drizzle with lime or lemon juice to prevent browning.

Chop the green onions and combine them with the cucumber slices in a large mixing bowl.

Add the sliced cucumber, chopped green onions, and diced avocado to the bowl. Fold in the imitation crab meat gently.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until well combined.

Pour the dressing over the salad mixture and toss gently. Refrigerate for at least 15 minutes before serving.

Garnish with sesame seeds before serving.