Slice the cucumber into thin half-moons, aiming for about ¼ inch thickness. Place the slices on paper towels to drain excess moisture for approximately 10 minutes.

In a small mixing bowl, combine softened cream cheese, mayonnaise, soy sauce, rice vinegar, freshly grated ginger, and toasted sesame oil. Whisk until smooth.

In a large lidded container, gently combine the drained cucumber slices, imitation crab, diced avocado, and shredded carrot.

Pour the dressing over the salad mixture and sprinkle in half of the furikake seasoning.

Close the container and shake gently for about 15 to 20 seconds to coat all ingredients with the dressing.

Transfer the salad to a serving bowl, top with remaining furikake, sliced green onions, and optional seaweed squares. Serve immediately with sriracha on the side.