Spicy kani salad is one of those rare recipes that is packed with flavor, but surprisingly so as it has just a few ingredients. “Kani” simply means crab in Japanese, though we’re leaning on budget-friendly surimi sticks here (imitation crab). They shred into silky ribbons that mimic real crab but cost a fraction of the price—music to any home cook’s ears.
Tossed with toasted tempura bits (or crunchy panko), orange tobiko, and a creamy, spicy dressing made with Kewpie mayo, punchy Sriracha, and sweet mirin, it is hands down my favorite sushi-bar side dish.
Serve it as-is over a nest of julienned cucumber, spoon it over crispy rice topped with spicy tuna, add to poke, or tuck inside my easy salmon rice paper roll-ups. There’s simply no wrong way to enjoy Japanese crab salad!
Years Of Testing For Perfect Results
Kani salad is the one sushi restaurant side dish that I order every single time I go out for sushi. I have strong opinions about what makes a crab salad successful, and you better believe I’ve worked hard on this recipe to get it just right.
After countless tests, here’s my non-negotiable checklist for an unforgettable spicy kani salad:
- Start with high-quality surimi—cheap, rubbery sticks will sink the whole dish.
- Don’t be shy with the sriracha; the dressing should deliver a lively kick that earns its “spicy” title.
- Because the crab and Kewpie mayo are luxuriously creamy, balance each bite with ribbons of crisp cucumber and scatter of tempura crumbs for irresistible crunch.
- And finally, if you’re prepping ahead, hold the tobiko until the last second so those tiny eggs burst with fresh, briny flavor rather than turning dull in the fridge.
Meal-Prep Friendly
Mix crab, cucumber, and kani salad dressing up to 24 hours ahead, but wait to add tempura until just before serving. I can’t tell you how many times I’ve gone to eat leftovers only to be met with soggy tempura bites in the salad… not ideal.
If you happen to have leftovers, consider adding them to tuna poke bowls with seaweed salad or using using them in a sushi bake. This is essentially just a large, family-style casserole dish where your favorite sushi toppings like kani salad, spicy salmon, seaweed, homemade spicy mayo, etc. are piled onto seasoned sushi rice, then baked.
HMart Imitation Crab Is My Go-To
I get asked all the time where I buy crab sticks because, let’s face it, they’re not all created equally. In fact, after dozens of tests with a variety of brands of imitation crab, I’ve found the best option is from HMart.
- Where to find it: While most HMart locations are setup slightly different, they all have a refrigerated seafood section where they keep things like tobiko, salmon roe, and caviar. This is where you’ll find little styrofoam packages of crab sticks wrapped in plastic wrap. Hilariously, they’re not labeled.
- What makes it so great? They shred ridiculously easily! Some brands of imitation crab are just impossible to shred, but that’s what gives this Japanese salad its truly unique texture.
While you’re there, you can also grab a container of tobiko (bright orange flying fish roe) and deep fried tempura bits, though the latter can also be purchased online, if needed.
Quick Spicy Mayo Dressing
The kani salad dressing is a quick whisk of ultra-creamy Kewpie mayo, sweet mirin (or a splash of rice vinegar), and fiery sriracha; together they create a silky, tangy heat that clings to every strand of shredded crab.
On the rare occasion that I’m out of Kewpie, I’ve tried stirring in a touch of rice vinegar (though fresh lemon juice would also work) into regular mayo. It’s not the same, but it’ll get the job done. And, if you’ve swapped mirin for vinegar, balance things with a pinch of sugar.
Got 10 Minutes? You’ve Got Time To Make Kani Salad
- Shred & Julienne – Pull crab sticks into thin ribbons; slice cucumber into matchsticks.
- Whisk the Heat – Stir Kewpie mayo, mirin, and sriracha until smooth; taste and tweak the spice.
- Toss & Top – Combine crab, cucumber, and dressing. Fold in tobiko and tempura bits, saving a pinch of each for garnish.
That’s it—grab the chopsticks!
Could you make this with real crab legs? Absolutely, but the charm (and convenience) of classic kani salad is its wallet-friendly surimi.
DIY Spicy Kani Hand Rolls (Temaki)
My all-time favorite thing to do with any leftovers is make quick hand rolls at home. This is surprisingly easy since I always have sheets of nori on hand.
- Nori: Halve a sheet of nori; shiny side out.
- Rice: Press 2 tablespoons of warm sushi rice onto the left third.
- Fill: Add a spoonful of spicy kani salad, a few cucumber matchsticks, and a pinch of tempura crumbs.
- Roll: Fold the bottom left corner over the filling, roll into a cone, then seal the tip with a grain of rice or drop of water. Top with extra topiko (or scallions maybe?) and enjoy right away.
You want to eat these shortly after assembling so the seaweed stays crispy!
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10-Minute Spicy Kani Salad with Tobiko
Video
Equipment
Ingredients
For the kani salad dressing
- ⅓ cup Kewpie, Japanese mayonnaise
- 2 Tbsp mirin
- 1 tsp Sriracha
For the salad
- ¾ lb kani, imitation crab sticks (about 8 sticks)
- ½ small cucumber, julienned or thinly sliced (see note below)
- 2 Tbsp tobiko, plus more for serving
- 2 Tbsp tempura bits
Instructions
- Make the kani salad dressing. Combine ½ cup Kewpie mayo, 2 Tbsp mirin, and 1 tsp Sriracha in a small bowl, then whisk to combine. Taste and adjust seasoning, adding more Sriracha if you want more heat. Set aside.
- Shred the imitation crab. Use fingers or two forks to pull apart and finely shred crab sticks, then place in a large bowl.
- Toss with spicy mayo. Spoon all except 2 Tbsp of the dressing on top of the shredded kani, then toss to combine.
- Add remaining ingredients. Add tobiko and tempura bits, then toss and taste salad. If you want more dressing, add remaining 2 Tbsp. If you want it spicier, add a bit more Sriracha to dressing, whisk to combine, then toss with kani salad.
- Assemble, then serve! Place shredded cucumber on a serving plate, then top with spicy kani salad. Add a little extra tobiko and/or tempura bits on top, then serve immediately. Alternatively, you can toss the shredded cucumber with the kani. Enjoy!
Notes
- If you use rice vinegar instead of mirin, you may want to add ½ tsp granulated sugar to the salad dressing.
- I use a julienne peeler to easily shred the cucumber. You can also simply use a knife to slice into long, thin strips (equal in thickness to the kani) or use a food processor to grate. We prefer the julienne peeler, as the shape mirrors the shredded kani.
- Make-ahead: Mix crab, cucumber, and dressing up to 24 hours ahead, but wait to add tempura until just before serving.
- Leftovers: Keep tightly covered in the fridge for up to 3 days. Revive the crunch with a fresh sprinkle of panko or tempura.
Nutrition
This post was originally published in July 2020. It has since been updated with tips, tricks, and additional information to make it easier for you to recreate at home.
Just made this for the 1,000th+ time. So good. I always make a double batch and eat by itself or as part of a poke bowl (also use the Well Seasoned Studio poke recipe – it’s ammmmaaaaazzzing).
Ahhhh it’s so delicious, Maggie!! Love the pop from the roe!! xo, Ari
Hi! Can you please share what your preferred brand of imitation crab is? I’m having trouble finding a brand that’s easy to shred and get the right texture
Hi Mimi! I’ve totally had this problem too. I find that the more expensive brands (organic) tend NOT to shred as well. This might be the only time I say get the least expensive item, but the non-fancy stuff always shreds best for me. As far as brands, I usually go to Mitsuwa, a large Asian grocery store that has a lot of options. Unfortunately, I don’t know the names of any of them. Do you have an Asian store nearby? That might be your best bet! xo, Ari
Osaki Brand, same brand they use at Japanese restaurants
Needed a light dinner after a super filling lunch (your Green Shakshuka — ha!), and this was absolutely perfect. Sat the kani and cucumber atop your sushi rice recipe. I can’t find tobeko, but found fried onions to be a good sub for that pop of saltiness. I bet the tobeko is great here, though. Thanks!
This kani salad is our favorite ever! Nice substitution, the crunch sounds delicious! xo, Ari
We Love Kani salad, and you recipe looks great! Just wondering if you have or think it would work to substitute fat free plan Greek yogurt for some of the mayonnaise to make this lighter. I do this with chicken and other mayonnaise based salads and this has worked beautifully.
Hi Lisa! I do not think using Greek yogurt would be a good substitute. Not saying you can’t do it, but it will definitely not taste the same. Kewpie mayonnaise uses egg yolks (versus whole eggs traditionally used in American mayo) and has a distinctly rich, smooth, umami flavor that is more robust than traditional mayo. If you’re intending for it to taste like what you’d get at a sushi restaurant, I’d stick to Kewpie! xo, Ari
Delicious! And SO easy to make…
I had spent about 30 minutes looking for a recipe – and this was a perfect fit.
Thank you 🙂
Isn’t it the best?! I could eat this kani salad every day! Thanks so much! xo, Ari
Very good, know it’s not Japanese but will add a chopped boiled egg next time
Super easy and tasty. I def required more Siracha but that was easy enough to adjust. Shredding the crab was the most tedious and time consuming step of this recipe, but worth the end result.
Shredding the kani is absolutely the worst part. If you can find the store packaged kani at a local HMart, that is hands down the easiest kani to shred I’ve found so far. Some people online have suggested attempting to shred it in a stand mixer with a paddle attachment. This did NOT work for me. I think it depends on the brand you buy. Worth it in the end, though! xo, Ari