Kani Salad (Japanese Crab Salad)

Sastojci

1 lb imitation crab sticks (shredded or thinly sliced lengthwise)

1 large carrot (julienned)

1 large English cucumber (cut in thirds, seeded, and julienned)

1 cup Kewpie mayonnaise (Japanese mayo)

2 tbsp rice vinegar

1–2 tbsp Sriracha (adjust to taste)

1 tsp sugar

Panko bread crumbs (for topping)

Chopped green onions (optional, for garnish)

Upute

Make the Dressing — In a large bowl, whisk together Kewpie mayo, rice vinegar, Sriracha, and sugar until smooth.

Assemble the Salad — Add shredded crab sticks, carrot, and cucumber to the bowl. Gently toss until evenly coated.

Serve — Just before serving, top with tobiko, panko bread crumbs for crunch, and sprinkle with green onions, if using.

Enjoy — Serve immediately or store leftovers in the fridge for up to 3–4 days.

Pro Tip: Chill the kani salad for 30 minutes before serving for the best flavor and texture.