Cook pasta according to package directions.
Drain and rinse the pasta under cold water, then transfer it to a large bowl.
Add 250 grams of shredded surimi crabmeat, 1 cup of chopped cucumber, and 2 sliced green onions to the pasta.
Toss the ingredients together with the pasta.
In a separate bowl, whisk together 1/4 cup of canola oil, 2 tablespoons of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of chopped pickled ginger, 2 teaspoons of toasted sesame seeds, and 1 teaspoon of sesame oil.
Drizzle the dressing over the pasta salad and toss to coat.
Transfer the pasta salad to a large serving platter.
Top the salad with 1 ripe diced avocado and 1 sheet of toasted nori before serving.