Steps

1. Trim both ends of 1.5 cucumbers (200g) and remove any bumps from the skin.
   🕒 00:45
2. Cut the bumpy cucumbers diagonally into large rounds, then julienne them.
   🕒 00:54
3. Place the cut cucumbers in a bowl, sprinkle with 1/4 tsp salt, and mix well. Let sit for 10 minutes.
   🕒 01:11
4. After 10 minutes, when the cucumbers have wilted, wrap them in a kitchen towel or paper towels and squeeze out the excess water thoroughly.
   🕒 01:24
5. In a separate bowl, combine 1.5 tbsp mayonnaise, 1/2 tsp soy sauce, 1/2 tsp sugar, and 1/2 tsp wasabi, and mix to create the [A] seasoning mixture.
   🕒 01:53
6. Cut 6 imitation crab sticks into thirds lengthwise, then shred the meat with the side of a knife.
   🕒 02:01
7. Add the squeezed cucumbers and shredded imitation crab sticks to the bowl with the [A] seasoning mixture and mix well.
   🕒 02:07
8. Lay out a sheet of plastic wrap on a flat surface. Spread butter or margarine on one side of 2 slices of shokupan bread (8-slice thickness). 【Pro Tip!】 Spreading butter on the inside of the bread will repel the moisture from the cucumbers, preventing the bread from becoming soggy and ensuring a delicious result.
   🕒 02:25
9. Place the buttered shokupan bread in the center of the plastic wrap.
   🕒 02:40
10. Pile the mixed cucumber and imitation crab stick filling onto the bread, creating a mound.
    🕒 02:44
11. Place the other slice of shokupan bread on top, buttered-side down, to sandwich the filling.
    🕒 03:03
12. Lift the plastic wrap to tighten and wrap the sandwich, then let it rest for about 3 minutes.
    🕒 03:08
13. Cut the rested sandwich in half.
    🕒 03:25
14. Plate and serve.
    🕒 03:40