Spicy Kani Salad Recipe
This beloved Spicy Kani Salad is a creamy and flavorful dish, ideal for pairing with sushi or poke bowls. It features imitation crab sticks, cucumber, tobiko, and a spicy homemade mayo dressing, all enhanced by the crispness of tempura bits. Ready in under 10 minutes, it’s a perfect choice for an appetizer or side dish.
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Ingredients
- For the Salad:
- 2 Tbsp tobiko plus extra for garnish
- ¾ lb kani imitation crab sticks, approximately 8 sticks
- ½ small cucumber julienned or thinly sliced
- 2 Tbsp tempura bits
- For the Kani Salad Dressing:
- 2 Tbsp mirin
- ⅓ cup Kewpie Japanese mayonnaise
- 1 tsp Sriracha
Instructions
- Prepare the Dressing: In a small mixing bowl, whisk together ⅓ cup of Kewpie mayo, 2 tablespoons of mirin, and 1 teaspoon of Sriracha. Taste and adjust the heat to your preference by adding more Sriracha. Set aside the dressing.
- Shred the Crab Sticks: Gently pull apart the kani using your hands or two forks until finely shredded. Place the shredded kani into a large mixing bowl.
- Combine with Dressing: Pour all but 2 tablespoons of the prepared spicy mayo dressing over the shredded kani and toss to thoroughly coat.
- Add Additional Ingredients: Incorporate the tobiko and tempura bits into the salad. Taste and decide if you'd like more dressing; if so, add the remaining 2 tablespoons. For extra spice, mix a little more Sriracha into the dressing and toss it with the salad.
- Assemble and Serve: Arrange the julienned cucumber on a serving dish and layer the spicy kani salad over it. Optionally, mix the cucumber directly with the kani before serving. Garnish with additional tobiko or tempura bits for added texture. Serve immediately and enjoy!
Notes
If you opt to use rice vinegar instead of mirin, consider adding ½ teaspoon of granulated sugar to balance the flavors in the dressing.
For the cucumber, a julienne peeler works best to mimic the shape of the shredded kani, though slicing thinly with a knife or using a food processor to grate works as well.
For the cucumber, a julienne peeler works best to mimic the shape of the shredded kani, though slicing thinly with a knife or using a food processor to grate works as well.