Japanese Kani Crab Salad
A light and creamy Japanese-style salad made with shredded imitation crab, crisp cucumber, and a smooth spicy mayo dressing. The salad is often topped with crunchy tempura flakes and bright orange tobiko for texture and color. This refreshing dish is commonly served in sushi restaurants as a starter or side and balances creamy, sweet, and savory flavors.
- Total time
- 15 min
- Servings
- 2
- Calories
- 210
- Protein
- 10g
Ingredients
- 6 imitation crab sticks, shredded by hand into thin strands
- 1 small cucumber, peeled and julienned
- 3 tbsp Japanese mayonnaise (Kewpie preferred)
- 1 tsp sriracha, adjust to taste
- 1 tsp rice vinegar
- ½ tsp sugar
- 2 tbsp tempura flakes for crunchy texture
- 1 tbsp tobiko / fish roe (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pull the imitation crab sticks apart with your fingers into thin shredded strands and place them in a mixing bowl.
- 2
Peel the cucumber and cut it into thin matchstick-sized strips so it mixes evenly into the salad.
- 3
Add the cucumber strips to the bowl with the shredded crab.
- 4
In a small bowl mix together the mayonnaise, sriracha, rice vinegar, and sugar until smooth and slightly creamy.
- 5
Pour the dressing over the crab and cucumber mixture.
- 6
Gently toss everything together until the crab and cucumber are evenly coated with the dressing.
- 7
Add tempura flakes and lightly mix again to add a crunchy texture.
- 8
Transfer the salad to a serving bowl or plate.
- 9
Sprinkle tobiko and sesame seeds on top if using.
- 10
Serve immediately or chill for about 10 minutes for a slightly colder, refreshing salad.
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