Bring a large pot of water to a boil. Cook the GloryLand Brown Rice Noodles according to the package directions until tender. Drain and rinse thoroughly under cold water to stop the cooking process. Shake off any excess water and transfer the noodles to a large serving bowl.

In a small bowl, whisk together the rice vinegar, tamari, sesame oil, honey, and ginger until well combined. Pour the dressing over the noodles and toss until evenly coated.

Add the imitation crab, cucumber, carrots, green onions, and nori strips. Gently toss to combine.

Transfer the salad to a large serving platter or shallow bowl. Top with the avocado, arranging it decoratively over the salad.

In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Drizzle the mixture over the top of the salad.

Sprinkle with furikake.

Serve immediately or refrigerate for up to 2 hours before serving.

For a dramatic presentation, reserve a small amount of the cucumber, carrots, avocado, and imitation crab and arrange them in colorful rows across the top of the salad. Finish with extra nori strips and furikake for a restaurant-style look that mimics the appearance of a California roll.