Begin by rinsing and slicing the English cucumbers thinly, about 1/8-inch thick, using a mandolin or a sharp knife. Arrange the cucumber slices in a single layer on a clean towel or plate for easy moisture absorption.

Next, sprinkle salt over the cucumber slices and let them sit in a colander for 15-20 minutes. After draining, pat the cucumbers dry with paper towels.

In a large mixing bowl, add the drained cucumber slices, diced crab (or imitation crab), and freshly cubed avocado. Then, introduce the mayo, softened cream cheese, soy sauce, and garnish with sesame seeds.

Secure the lid on the container or cover the mixing bowl with plastic wrap, and shake or gently fold the ingredients together until well combined.

For the best taste and texture, serve your California Roll Cucumber Salad immediately, garnished with additional sesame seeds if desired.