Ingredients
12 oz (approx. 340g) imitation crab sticks (kani), defrosted if frozen
1 large English cucumber, julienned (about 2 cups)
1 ripe mango, peeled and diced (optional)
4 tablespoons Japanese mayonnaise (like Kewpie)
1–2 tablespoons sriracha (or to taste, optional)
1 tablespoon rice vinegar
1 teaspoon sugar
2 tablespoons tobiko (flying fish roe), optional, for garnish and flavor
Sesame seeds for garnish (optional)
Instructions
Step 1: Prepare the Kani (Imitation Crab): If your imitation crab is frozen, ensure it’s fully defrosted. Gently pull apart the crab sticks into thin strands. Place the shredded kani in a large mixing bowl.
Step 2: Prepare the Cucumber: Wash the cucumber thoroughly. Using a sharp knife or a mandoline, thinly slice the cucumber lengthwise, then stack the slices and cut them into thin matchsticks (julienne). Add the cucumber matchsticks to the bowl with the shredded kani.
Step 3: Prepare the Mango (Optional): If using, peel the ripe mango and cut the flesh into small, uniform cubes or thin matchsticks. Add to the bowl.
Step 4: Make the Dressing: In a separate small bowl, combine the Japanese mayonnaise, sriracha (if using), rice vinegar, and a pinch of sugar. Whisk thoroughly until smooth.
Step 5: Combine Ingredients: Pour the dressing over the shredded kani, cucumber, and mango (if using) in the large mixing bowl. Add the tobiko (if using).
Step 6: Gently Mix: Using a spatula, gently fold all the ingredients together until everything is evenly coated with the dressing.
Step 7: Chill and Serve: Cover the bowl and refrigerate the kani salad for at least 30 minutes to allow the flavors to meld and the salad to chill. Garnish with additional tobiko or sesame seeds before serving.
Notes
For the best flavor, use Japanese mayonnaise (like Kewpie). Adjust the amount of sriracha to your preferred spice level. Chilling the salad for at least 30 minutes before serving significantly enhances the taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
Keywords: kani salad recipe, imitation crab salad, crab stick salad, japanese salad, easy salad, appetizer, quick recipe, refreshing salad
