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Restaurant Style Spicy Kani Salad: Easy 15-Minute Recipe

A close-up of a vibrant kani salad mixed with shredded imitation crab, topped with nori strips and sesame seeds.
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Make the creamy, crunchy, restaurant-style spicy kani salad at home quickly. This easy imitation crab salad uses a simple spicy mayo dressing and fresh vegetables.

Ingredients

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  • 8 ounces imitation crab sticks (kani), shredded
  • 1/2 cup Japanese mayonnaise (Kewpie preferred)
  • 2 tablespoons Sriracha (adjust for spice level)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sugar
  • 1/4 cup cucumber, julienned
  • 1/4 cup carrot, julienned
  • 1/4 cup mango, julienned (optional, for sweetness)
  • 1 tablespoon toasted sesame seeds, for garnish
  • 1 sheet nori (seaweed), cut into thin strips (optional)

Instructions

  1. Prepare the imitation crab: Gently shred the kani sticks into thin strands. If using pre-shredded, ensure the pieces are fine. Set aside.
  2. Prepare the vegetables: Julienne the cucumber and carrot into thin matchsticks. If using mango, julienne it similarly.
  3. Make the spicy kani salad dressing: In a small bowl, whisk together the Japanese mayonnaise, Sriracha, toasted sesame oil, rice vinegar, and sugar until completely smooth and combined. Taste and adjust Sriracha for your preferred heat level.
  4. Combine the salad base: In a medium bowl, add the shredded kani, cucumber, carrot, and mango (if using).
  5. Dress the salad: Pour about three-quarters of the spicy mayo dressing over the kani and vegetable mixture. Gently fold everything together until the ingredients are evenly coated. Add more dressing if you prefer a creamier texture, reserving some for drizzling.
  6. Assemble and serve: Transfer the salad to a serving dish. Garnish the top with the toasted sesame seeds and thin strips of nori. Serve immediately as a sushi side dish or light lunch.

Notes

  • For an extra crunchy texture, add 1/4 cup of finely chopped celery or thinly sliced radish to the mix.
  • If you do not have Japanese mayonnaise, you can substitute it with regular mayonnaise, but add 1/2 teaspoon of lemon juice to brighten the flavor.
  • This salad is best served fresh, but you can prepare the dressing up to two days ahead and store it in the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/kani-salad-recipe-easy-spicy-restaurant-style/