Start by preparing the cucumbers. Slice them thinly and place them in a large mixing bowl. If the cucumbers are overly watery, sprinkle a pinch of salt over them and let them sit for about 10 minutes. This helps draw out excess moisture.

While the cucumbers are resting, shred the imitation crab meat into bite-sized pieces and set aside. Prepare the carrots by peeling and julienning them into thin strips.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves. Taste the dressing and adjust seasoning with salt and pepper as needed.

Once the cucumbers have released some moisture, gently pat them dry with a paper towel. Add the shredded crab meat, julienned carrots, and sliced green onions to the bowl with cucumbers.

Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well-coated.

Sprinkle the sesame seeds on top for added crunch and flavor. Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld together.