# Kani Salad Recipe (Japanese Crab Salad)

This is an easy-to-make Kani Salad recipe that tastes just like restaurant quality.

- Cuisine: Japanese
- Category: Salad
- Language: en

## 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)

## Instructions

1. Make the Dressing — In a large bowl, whisk together Kewpie mayo, rice vinegar, Sriracha, and sugar until smooth.
2. Assemble the Salad — Add shredded crab sticks, carrot, and cucumber to the bowl.
3. Gently toss until evenly coated.
4. Serve — Just before serving, top with tobiko, panko bread crumbs for crunch, and sprinkle with green onions, if using.
5. Enjoy — Serve immediately or store leftovers in the fridge for up to 3–4 days.

## Tips

- Chill the kani salad for 30 minutes before serving for the best flavor and texture.

## Source

- Original video: https://tiktok.com/t/ZThyEtJG1
- Recipe page: https://www.cliprecipe.com/recipe/380d39be-74f1-4b04-96ca-ade608e39ffe
- Extracted: 2026-02-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt