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Easy Spicy Kani Salad Recipe

A close-up of a bright orange kani salad mixed with thin slices of fresh cucumber on a white plate.
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Make restaurant-style Spicy Kani Salad at home. This recipe features shredded imitation crab, crisp cucumber, and a creamy, zesty Japanese-style dressing.

Ingredients

Scale
  • 8 ounces imitation crab sticks (kani)
  • 1 large English cucumber
  • 1/4 cup Kewpie mayonnaise
  • 1 tablespoon Sriracha (adjust for spice level)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon masago or tobiko (optional, for topping)
  • 1 teaspoon furikake (optional, for topping)

Instructions

  1. Shred the imitation crab sticks by hand into thin strands. Place the shredded kani in a medium bowl.
  2. Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, and thinly slice or julienne the remaining flesh. Add the cucumber to the bowl with the kani.
  3. Prepare the creamy Japanese dressing: In a small bowl, whisk together the Kewpie mayonnaise, Sriracha, rice vinegar, sugar, sesame oil, and salt until smooth.
  4. Pour the dressing over the kani and cucumber mixture. Gently fold everything together until the ingredients are evenly coated. Do not overmix.
  5. For best flavor, cover the bowl and chill the salad in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld.
  6. To serve, transfer the salad to a serving dish. Top with masago or tobiko and a sprinkle of furikake, if using.

Notes

  • You can substitute regular mayonnaise for Kewpie mayonnaise, but add a few drops of lemon juice to the regular mayo to mimic the slight tang of Kewpie.
  • For a lighter version, reduce the amount of mayonnaise in the dressing.
  • This salad works well as a sushi side dish or a light lunch idea.

Nutrition

Find it online: https://juliameal.com/kani-salad-recipe-easy-spicy-japanese/