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Easy Spicy Kani Salad: Restaurant-Style Japanese Crab Salad

A close-up of a creamy kani salad featuring shredded imitation crab, julienned carrots, and cucumber slices on a white plate.
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Announcing the good news: you can make this creamy, spicy Kani Salad at home! This recipe delivers that restaurant-quality flavor using imitation crab, crisp vegetables, and a zesty spicy mayo dressing. It is quick, refreshing, and perfect as a sushi side dish or light lunch.

Ingredients

Scale
  • 1 pound imitation crab sticks (kani), shredded
  • 1 large cucumber, julienned or thinly sliced
  • 1 medium carrot, julienned
  • 2 tablespoons masago or tobiko (fish roe, optional topping)
  • 1 teaspoon furikake (optional topping)
  • 1/4 cup mayonnaise (Kewpie preferred)
  • 2 tablespoons Sriracha (adjust for spice level)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

Instructions

  1. Prepare the kani: Unwrap the imitation crab sticks. Use your fingers to gently shred the crab sticks lengthwise into thin strands. Place the shredded kani in a medium bowl.
  2. Prepare the vegetables: Wash and dry the cucumber and carrot. Cut them into thin matchsticks (julienne). Add the cucumber and carrot to the bowl with the kani.
  3. Make the spicy mayo dressing: In a separate small bowl, whisk together the mayonnaise, Sriracha, toasted sesame oil, rice vinegar, sugar, and salt until completely smooth. This is your best Kani Salad Dressing base.
  4. Combine: Pour the spicy mayo dressing over the kani and vegetable mixture. Gently fold everything together until all ingredients are evenly coated. Do not overmix.
  5. Chill: Cover the bowl and refrigerate the salad for at least 15 minutes. This allows the flavors to blend.
  6. Serve: Transfer the salad to a serving dish. Top with masago (if using) and a sprinkle of furikake. Serve immediately as a quick lunch salad or sushi side dish.

Notes

  • For the best texture, use Kewpie mayonnaise in your dressing; it adds a distinct, slightly sweeter flavor common in Japanese Inspired Dressing.
  • If you want a less spicy version, start with 1 tablespoon of Sriracha and taste before adding more.
  • You can substitute the cucumber and carrot with shredded cabbage or thinly sliced radish for extra crunch.

Nutrition

Find it online: https://hungryhearld.com/kani-salad-easy-spicy-japanese-crab-salad/