California Roll Mac Salad

For the dressing: 

1 cup mayonnaise

1/4 cup sweet chili sauce

2 Tbsp. low-sodium tamari

1 Tbsp. rice vinegar

2 tsp. sriracha 

2 Tbsp. furikake 

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For the salad:

1 pound elbow macaroni

16 oz. imitation crab, flake style

1 English cucumber

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For serving:

2 large avocados, diced

Extra furikake 

1. Start by making the dressing. Combine the dressing ingredients in a medium bowl, and whisk together until combined. Refrigerate until the salad is ready to assemble. 
2. Cook the elbow macaroni according to package directions. Rinse cooked macaroni under cold water to stop cooking, drain, and set aside to cool for 10-15 minutes. 
3. While the pasta is cooling, tear the imitation crab into bite-sized pieces and place in a large mixing bowl. 
4. Slice the cucumber into thin half-moons, and add to the mixing bowl. 
5. Once the pasta is cool, add to the mixing bowl. Pour the dressing over, and stir until everything is thoroughly coated. Refrigerate the salad until ready to serve. 
6. To serve, gently fold in the diced avocado. (Tip: If not planning to consume the whole salad, I serve the avocado on the side, so it doesn’t turn brown in the leftovers.) Sprinkle with additional furikake, and serve immediately.
7. Store leftovers in an airtight container in the refrigerator for up to 3 days.