10-Minute Spicy Kani Salad with Tobiko

Chopsticks picking up spicy kani salad from a plate.

5 from 24 reviews

10-Minute Spicy Kani Salad with Tobiko

This spicy kani salad has become a reader favorite — shredded imitation crab sticks, crisp cucumber, and tobiko tossed in homemade spicy mayo (made with Kewpie, obviously 💁🏻‍♀️) come together in under 10 minutes for just a few bucks. A sprinkle of tempura bits adds a delightful crunch, making it the perfect side for sushi night or poke bowls.

Prep10

Cook0

Total10

Course: Appetizer, Side Dish

Cuisine: Japanese

Keyword: chef-tested recipe, crab salad, imitation crab, Japanese crab salad, kani salad dressing, restaurant-worthy appetizer, spicy crab salad

Servings: servings

Calories: 165kcal

Author: Ari Laing

Video

Equipment

Mixing bowl

Whisk

Julienne peeler optional

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 ⅓ 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

Mirin swap: If using rice vinegar instead of mirin, add about ½ tsp granulated sugar to balance the dressing.
How to shred cucumber: A julienne peeler makes quick work of it and mimics the shape of shredded kani (our preferred method). You can also slice into thin matchsticks with a knife or grate using a food processor.
Make ahead: Combine the crab, cucumber, and dressing up to 24 hours in advance, but wait to add tempura or panko until just before serving.
Leftovers: Cover and refrigerate for up to 3 days. Refresh the texture with a new sprinkle of panko or tempura before serving.

Nutrition

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