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spicy japanese kani salad
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4.98 from 49 votes

Japanese Spicy Kani Salad

A light, refreshing, and spicy seafood salad that only takes a few minutes to make!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Japanese
Servings: 2 servings
Calories: 332kcal
Author: Nena Sterner

Ingredients

  • oz imitation crab
  • 3 oz shredded carrot
  • ¼ cup Kewpie mayo
  • 2 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon mirin
  • Tbsp sriracha
  • 2 Persian cucumbers (10 oz)
  • ½ small avocado
  • 1 teaspoon toasted sesame seeds
  • 2 teaspoon tobiko (optional)
  • 2 small strips nori (optional)

Instructions

  • Using clean hands, peel crab sticks into thin strips. Place them in a bowl along with carrots, kewpie mayo, soy sauce, lemon juice, mirin, and sriracha. Stir to combine.
  • Julienne the cucumber and place it at the bottom of a bowl. Top with a mound of crab mix. Garnish with a few avocado slices, toasted sesame seeds, a quick drizzle of sriracha and kewpie mayo, and tobiko (optional).

Notes

  • I recommend using your hands to thoroughly mix your ingredients together.
  • If you love sushi, try garnishing your Kani salad with nori or furikake.
  • You can make Kani salad 3 to 5 days in advance, but of course, the fresher it is the better it will taste!
  • You can use regular mayo if you don't have Kewpie, but I promise that Kewpie is worth all the hype! You'll never want to go back.

Nutrition

Serving: 1cup | Calories: 332kcal | Carbohydrates: 16g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 943mg | Fiber: 5g | Sugar: 5g