Kani salad is a Japanese version of crab salad made with thin crab sticks and julienned crunchy vegetables, dressed with a spicy mayonnaise dressing, and topped with panko for an extra crunch! Just like the kani salad that you get at the sushi restaurant!
In case you’re wondering what Kani means- it's the imitation crab meat usually made from white fish, often it's pollock, that's processed in a way to look and taste like crab meat. It’s an essential ingredient in sushi and Japanese salads, but you can use real crab meat here if you prefer.
The Kani salad that you get at sushi restaurants is made with Japanese mayo, I don’t usually have it available so I just use regular mayo. The main difference between regular and Japanese mayo is the egg flavour and the sweetness, Japanese mayo seems to have a stronger egg flavor, and tastes sweeter.
This is simplified, yet delicious, version that really hits the spot on a hot summer day! You just need a few ingredients for this simple.
12 imitation crab sticks, shredded into thin strips (250g)
4 teaspoons of mayonnaise
1 teaspoon of white vinegar
1 teaspoon of sesame oil
1/4 teaspoon of salt
1/4 teaspoon fresh ground black pepper
1 teaspoon sriracha or hot sauce (optional)
Seaweed to top (optional)
*You can julienne cucumbers and shred some lettuce to mix in with your kani salad, if you'd like.
*I did not have any Tobiko on hand or if definitely add some- it elevates this recipe and gives it a delicious crunch in every bite. Tobiko is the name of the roe from the flying fish species, you've probably see this bright, red vibrant roe in sushi restaurants.
Using 2 forks, shreds your crab sticks, thinly. Add it to a medium sized bowl.
Add all of the dressing ingredients to your crab, mix until it’s well combined and creamy.
You can julienne other veggies such as cucumbers and shred some lettuce- this goes great with your kani salad.
Top your kani salad with seaweed strips and enjoy!