Serves 1
Directions
- 1Make the Dressing — In a large bowl, whisk together Kewpie mayo, rice vinegar, Sriracha, and sugar until smooth.
- 2Assemble the Salad — Add shredded crab sticks, carrot, and cucumber to the bowl.
- 3Gently toss until evenly coated.
- 4Serve — Just before serving, top with tobiko, panko bread crumbs for crunch, and sprinkle with green onions, if using.
- 5Enjoy — Serve immediately or store leftovers in the fridge for up to 3–4 days.
Ingredients
- 1 lb imitation crab sticks
- 1 large carrot julienned
- 1 large English cucumber cut in thirds, seeded, and julienned
- 1 cup Kewpie mayonnaise (Japanese mayo)
- 2 tbsp rice vinegar
- 2 tbsp Sriracha
- 2 tbsp tobiko (flying fish roe, optional)
- 1 tsp sugar
- Panko bread crumbs
- Chopped green onions (optional, for garnish)
Tips
- Chill the kani salad for 30 minutes before serving for the best flavor and texture.
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