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Easy Spicy Kani Salad Recipe

A white bowl filled with vibrant orange and white kani salad mixed with thinly sliced cucumbers and topped with sesame seeds.
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Make restaurant-style Spicy Kani Salad at home. This refreshing Japanese crab salad uses imitation crab, crisp cucumber, and a creamy, spicy Kewpie mayo dressing. It is a quick appetizer or sushi side dish.

Ingredients

Scale
  • 8 ounces imitation crab sticks (kani), shredded
  • 1 large English cucumber, thinly sliced or julienned
  • 1/4 cup Kewpie mayonnaise
  • 2 tablespoons Sriracha (adjust for spice level)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • Pinch of salt
  • Optional garnish: Tobiko (fish roe), toasted sesame seeds, or furikake

Instructions

  1. Prepare the kani: If using sticks, shred the imitation crab meat finely by hand or with two forks. Place the shredded kani in a medium bowl.
  2. Prepare the cucumber: Slice the cucumber thinly or cut it into matchsticks. Add the cucumber to the bowl with the kani.
  3. Make the spicy kani salad dressing: In a separate small bowl, whisk together the Kewpie mayonnaise, Sriracha, rice vinegar, sugar, and salt until completely smooth.
  4. Combine: Pour the dressing over the kani and cucumber mixture. Gently fold everything together until the crab and vegetables are evenly coated with the spicy mayo dressing. Do not overmix.
  5. Chill: Cover the bowl and refrigerate the kani salad for at least 15 minutes to allow the flavors to combine.
  6. Serve: Transfer the salad to a serving dish. Garnish with tobiko, sesame seeds, or furikake, if desired. Serve cold as a light lunch or appetizer.

Notes

  • For the best texture, use English or Persian cucumbers as they have fewer seeds.
  • If you do not have Kewpie mayonnaise, you can substitute it with regular mayonnaise mixed with 1/2 teaspoon of lemon juice for added tang.
  • This salad is best eaten the day it is made for maximum crispness.

Nutrition

Find it online: https://kitchenican.com/kani-salad-recipe-easy-spicy-and-creamy/