Kani Salad Recipe

Kani Salad Recipe

This is a really good salad. I've laid out the ingredients so you can grab everything in one trip. If you're in a small town, a few items might be harder to find. In a pinch, you can get fish roe from a local sushi restaurant.

Down here in the Keys, we go to Tindahan The Little Asian Store in Big Pine Key for things like fish roe and furikake. They have Japanese panko, curry sauces, and all kinds of great Asian foods.

Before you start, like many other mayo-based cold salads, let the salad chill before you eat it. The flavors come together, and it tastes much better once it's cold.

What You'll Need

Dressing Ingredients

• ¼ cup mayonnaise (Japanese Kewpie or American brands are both fine)
• 1 tablespoon sriracha or 2 teaspoons hot sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• ½ teaspoon sesame oil
• ½ teaspoon soy sauce or tamari
• Pinch of salt

Salad Ingredients

Tobiko, the small red or orange fish eggs, adds a light briny taste and a little pop in each bite. It's a small detail, but it makes the dish.

• 6 ounces imitation crab meat sticks
• ¾ cup shredded carrot (or matchstick carrots from a bag)
• 1 cup English cucumber, thinly sliced or julienned
• 2 green onions, thinly sliced (white and light green parts)
• 1 tablespoon white or black sesame seeds or furikake
• 1 tablespoon fish roe (masago or tobiko)

See recipe card below for ingredients and amounts

Instructions

1. Shred the crab: Pull the imitation crab into thin strips by hand.
2. Prep the vegetables: Slice the cucumber into thin matchsticks. Shred the carrot on a large-hole box grater or thinly slice. You can purchase a bag of matchstick carrots from the grocery store.
3. Make the dressing: In a small bowl, mix the mayonnaise, sriracha, rice vinegar, sugar, lemon juice, sesame oil, soy sauce, and salt.
4. Combine the crab, cucumber, carrot, and green onions. Pour the dressing over the top and gently mix.
5. Chill: Refrigerate for 15 to 30 minutes to let the flavors come together.
6. Finish and serve: Transfer to a serving bowl. Spoon a little extra dressing over the top if needed. Sprinkle with sesame seeds or furikake and tobiko. 

Kani Salad Dressing

The dressing is what makes kani salad taste like the version from your favorite sushi restaurant. It's creamy, a little tangy, and has a gentle kick.

Whisk together:

• ¼ cup mayonnaise (Kewpie or regular)
• 1 tablespoon sriracha (or 2 to 2½ teaspoons hot sauce)
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• ½ teaspoon sesame oil
• ½ teaspoon soy sauce or tamari
• Salt to taste

Kewpie is made with egg yolks and rice vinegar, so it's richer and tangier than American mayo. Want it spicier? Add more sriracha a little at a time. The dressing also works as a dip for shrimp or a drizzle over rice bowls.

Want it spicier? Add more sriracha a little at a time.

Ingredient Notes

• Crabmeat: Use imitation crab sticks (surimi) from the seafood section. They're made from pollock, a mild white fish. The flavor is light, so it takes on the dressing well, especially after chilling. This recipe calls for 6 ounces, but packages are usually 5 or 8 ounces. Either one works. Use the whole package and adjust the dressing slightly if needed.
• Cucumber: Slice an English cucumber in half lengthwise and scoop out some of the seeds first, then cut into thin matchsticks. This keeps the salad from getting watery. Regular cucumbers work too. Peel them, remove the seeds, then slice.
• Mayonnaise: This is the dressing base. Kewpie mayo has a richer flavor, but regular mayo works just fine.
• Sriracha: A thick chili sauce made with peppers, garlic, vinegar, and sugar. It adds heat and a little sweetness. You can use hot sauce if that's what you have.
• Tobiko (or masago): Small red or orange fish eggs that add a briny taste and a little pop. If you can't find them, leave them out. Look at Asian markets like H Mart.
• Sesame seeds: Use toasted sesame seeds for the best flavor. They come pre-toasted in a bottle.
• Furikake: A mix of sesame seeds, salt, and dried seaweed. Some blends include dried egg or shrimp. It adds another layer of flavor.

Serving Suggestions

You can build a full meal around kani salad. Start with miso soup. Serve the salad alongside seared ahi tuna with steamed white rice. 

• Steamed white rice
• Avocado slices
• Pan-seared shrimp
• Grilled shrimp
• Lemon garlic seared salmon
• Sushi rolls or hand rolls

For something quick, use it for lettuce wraps or stuff it into a pita.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

Stir before serving since the dressing can settle.

Takeaway

This kani salad recipe is a sushi shop classic you can make at home with simple ingredients. Shredded imitation crab sticks, cucumber, and carrots add crunch, and a little tobiko (flying fish roe) tops the salad with tiny, glossy pearls that add a pop of color and lots of flavor.

Kani salad sauce is a simple mayo-based dressing made with Kewpie or regular mayonnaise, sriracha or hot sauce, rice vinegar, sugar, lemon juice, sesame oil, soy sauce, and a pinch of salt. It's creamy with a little heat and a balanced, slightly tangy flavor.

Furikake adds a flavor punch and makes a great topping.

This cold, spicy crab salad comes together fast. Serve it as a starter or make it a light meal on its own.

More Japanese Recipes

• Surimi Crab Salad
• Crispy Chicken Katsu With Tonkatsu Sauce
• Japanese Spicy Mayo

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