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A plate of kani salad with julienned crab sticks, cucumber, green onions, and black sesame seeds, served with seaweed, with a glass of tea in the background.
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Spicy Kani Salad Recipe (Japanese Imitation Crab Salad Recipe)

You just cracked the code to that refreshing salad served at most sushi bars. That creamy, spicy dressing clinging to silky crab strands is only four ingredients and takes five minutes. Shredded cucumber, sweet carrot, and the boldest little sauce you'll want on everything else you eat this week.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: asian, Fusion, Japanese
Servings: 4 servings
Calories: 119kcal
Author: Dee Broughton

Equipment

  • Large mixing bowl
  • Small whisk
  • Chef's knife or mandoline
  • Spoon for seeding cucumber

Ingredients

  • ⅓ cup Japanese mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 1 english cucumber
  • 1 carrot
  • 12 ounces imitation crab sticks
  • black sesame seeds for garnish

Instructions

  • Whisk the mayo, sriracha, soy sauce, sesame oil, and sugar together in a large bowl. Stir the mixture vigorously until the granules dissolve. Set the bowl aside.
    A black bowl with a whisk mixing a creamy light orange dressing, placed on a wooden surface beside carrots, cucumber, and a plate of black sesame seeds.
  • Cut the english cucumber in half lengthwise. Use a spoon to scrape out the seeds in the center.
    A white plate with three cucumber halves, a spoon holding cucumber pulp, a carrot, a cucumber, and a bowl of seeds on a wooden table.
  • Julienne both the cucumber and carrot into thin strips.
  • Place a crab stick between the palms of your hands. Roll the stick back and forth. Apply light pressure to loosen the layers. Peel the strands apart with your fingers.
    Oval plate with shredded surimi, julienned carrots, and julienned cucumbers on a wooden table, with whole carrots, a cucumber, and a julienne peeler nearby.
  • Add the cucumber, carrot and crab sticks to the bowl with the sauce. Toss the mixture.
    A bowl of creamy kani salad with crab, shredded carrots and cucumber being tossed with tongs; whole carrots, cucumber, and a plate of black sesame seeds are nearby.
  • Transfer it to a serving bowl and garnish with black sesame seeds to serve.

Notes

  • Remove all cucumber seeds to prevent the dressing from thinning.
  • Shred the crab sticks into strands - don't chop. The texture will be noticeably better.
  • Whisk the sugar into the dressing until fully dissolved for a smooth finish.
  • Let the salad chill 5–10 minutes before serving for the best flavor.
  • Best served the same day; drain excess liquid before eating leftovers.

Make It Restaurant-Style

  • Julienne vegetables very thin; thinner than you think.
  • Toss gently so the crab strands stay long and light.
  • Plate in a shallow bowl and mound loosely, rather than packing it down.
  • Add a light drizzle of extra sriracha or a few sesame seeds right before serving for visual contrast.

Batch It

  • This recipe doubles easily to make 8 servings.
  • If scaling up, mix the dressing separately and add gradually to avoid overdressing.
  • For large batches, salt the julienned cucumber lightly and pat dry before mixing to reduce excess moisture.
 

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 660mg | Potassium: 167mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2632IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.3mg