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Restaurant-Style Spicy Kani Salad with Kewpie Mayo

A mound of creamy, shredded kani salad mixed with bright green cucumber slices on a white plate.
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Welcome to My Kitchen! This easy Kani Salad recipe delivers the creamy, crunchy texture you love from your favorite sushi spot. It uses imitation crab and a simple spicy Kewpie mayo dressing, coming together in under 15 minutes. It is a perfect sushi side dish or light lunch.

Ingredients

Scale
  • 8 ounces imitation crab sticks (surimi), shredded
  • 1 large cucumber, thinly sliced or julienned
  • 1/4 cup Kewpie mayonnaise
  • 2 tablespoons regular mayonnaise
  • 1 tablespoon Sriracha (adjust for spice level)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • Pinch of salt
  • Optional garnish: toasted sesame seeds or tobiko

Instructions

  1. Prepare the imitation crab: Gently shred the imitation crab sticks into thin strands using your fingers or two forks. Place the shredded crab in a medium bowl.
  2. Prepare the cucumber: Thinly slice or julienne the cucumber. If you prefer a less watery salad, lightly salt the cucumber slices and let them sit for 5 minutes, then gently pat them dry with paper towels before adding them to the bowl with the crab.
  3. Make the spicy dressing: In a small bowl, whisk together the Kewpie mayonnaise, regular mayonnaise, Sriracha, rice vinegar, sugar, and salt until completely smooth. Taste the dressing and add more Sriracha if you want more heat.
  4. Combine the salad: Pour the spicy dressing over the shredded crab and cucumber mixture. Gently fold everything together until the crab and cucumber are evenly coated in the creamy dressing. Do not overmix.
  5. Chill and serve: Cover the bowl and refrigerate the Kani Salad for at least 10 minutes to allow the flavors to meld. This quick salad recipe tastes best when served chilled.
  6. Garnish before serving with sesame seeds or tobiko, if using.

Notes

  • For the best texture, use authentic Kewpie mayonnaise; its rich flavor makes a difference in this Japanese crab salad.
  • If you do not have imitation crab, you can substitute it with cooked, shredded real crab meat for a richer flavor.
  • This creamy crab salad holds up well for meal prep and stays fresh in the refrigerator for up to 2 days.

Nutrition

Find it online: https://carlacooking.com/easy-kani-salad-recipe-quick-creamy-crab/