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Easy Spicy Kani Salad Recipe

A mound of creamy kani salad featuring shredded imitation crab and sliced cucumbers served on a white plate.

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Make restaurant-style Kani Salad at home with this quick and creamy imitation crab salad recipe. This version includes a spicy mayo dressing, perfect for a light lunch or sushi night side dish.

Ingredients

Scale
  • 8 ounces imitation crab sticks (kani), shredded
  • 1 medium cucumber, julienned or thinly sliced
  • 1/4 cup Kewpie mayonnaise (or regular mayonnaise)
  • 1 tablespoon Sriracha (adjust for spice preference)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Optional garnish: Tobiko (fish roe) or Furikake seasoning

Instructions

  1. Shred the imitation crab sticks finely using your hands or two forks. Place the shredded kani in a medium bowl.
  2. Add the julienned cucumber to the bowl with the kani.
  3. In a separate small bowl, prepare the creamy dressing: Whisk together the Kewpie mayonnaise, Sriracha, rice vinegar, sugar, sesame oil, salt, and pepper until smooth.
  4. Pour the dressing over the kani and cucumber mixture.
  5. Gently fold all ingredients together until the crab and cucumber are evenly coated with the spicy dressing. Do not overmix.
  6. Taste the salad and adjust seasoning if needed. Add more Sriracha for heat or a little more sugar for balance.
  7. Cover the bowl and chill the Kani Salad in the refrigerator for at least 15 minutes to allow the flavors to combine.
  8. Before serving, garnish with tobiko or furikake, if using. Serve cold as an appetizer or light lunch.

Notes

  • For the best texture, use crisp, fresh cucumber. You can remove the seeds if you prefer less water content in the salad.
  • Kewpie mayonnaise provides a distinct, slightly sweeter and richer flavor common in Japanese salads. Substitute with regular mayonnaise if Kewpie is unavailable.
  • This salad is excellent served over a bed of shredded lettuce or alongside sushi rolls.

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