Kani Salad Recipe
Kani salad is a Japanese-style crab salad made with shredded imitation crab, cucumber, and carrots tossed in a creamy Kewpie mayo dressing. It’s served cold and finished with sesame seeds and fish roe for texture and flavor.
Ingredients
Dressing
- ¼ cup mayonnaise Kewpie or regular
- 1 tablespoon sriracha or 2–2½ 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
Salad
- 6 ounces imitation crab kani sticks or surimi, shredded
- ¾ cup shredded carrot or matchstick carrots
- 1 cup thinly sliced cucumber julienned (seeds removed)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds or furikake seasoning
- 1 tablespoon fish roe, masago or tobiko
Instructions
- Pull the imitation crab into thin strips by hand.
- Slice the cucumber into thin matchsticks. Shred the carrot on large holes a box grater or thinly slice. You can purchase a bag of matchstick carrots from the grocery store.
- In a small bowl, mix the mayonnaise, sriracha, rice vinegar, sugar, lemon juice, sesame oil, soy sauce, and salt.
- Add the crab, cucumber, carrot, and green onions. Add a half of the tobiko, then pour the dressing over the top and gently mix.
- Refrigerate for 15 to 30 minutes to let the flavors come together.
- Transfer to a serving bowl. Spoon a little extra dressing over the top if needed. Sprinkle with sesame seeds or furikake and remaining tobiko.
Notes
Storage: Store leftovers in the fridge in an airtight container for up to 2 days. Stir before serving.
Nutrition
Calories: 170.2kcalCarbohydrates: 11.7gProtein: 3.5gTotal Fat: 12.1gSaturated Fat: 1.9gCholesterol: 10.6mgSodium: 546.8mgPotassium: 158.3mgFiber: 1.8gSugar: 3.3g
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