Japanese Spicy Kani Salad
A light, refreshing, and spicy seafood salad that only takes a few minutes to make!
Servings: 2 servings
Calories: 332kcal
Equipment
Ingredients
- 1½ oz imitation crab
- 3 oz shredded carrot
- ¼ cup Kewpie mayo
- 2 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon mirin
- 1½ 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
