Refreshing Spicy Kani Salad with Tobiko in Just 10 Minutes

This Spicy Kani Salad with Tobiko is a quick and flavorful Japanese crab salad made with imitation crab and creamy spicy mayo.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Japanese

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

0.25 cup Kewpie Mayonnaise substituting regular mayonnaise will change the flavor profile.
1 tablespoon Mirin can be replaced with rice vinegar plus a pinch of sugar if needed.
2 teaspoons Sriracha adjust according to your preferred level of heat.

Salad Base

0.75 lb Imitation Crab Sticks best shredded for maximum flavor absorption.
0.5 small Cucumber julienne or thinly slice for best results.

Finish

2 tablespoons Tobiko masago can be a more accessible alternative if necessary.
2 tablespoons Tempura Bits add just before serving to keep them crisp.

Equipment

Mixing Bowl
whisk
spatula

Method

Preparation Steps

In a small mixing bowl, whisk together Kewpie mayonnaise, mirin, and Sriracha until smooth and creamy. Adjust heat level if desired.
Gently shred the imitation crab sticks into bite-sized pieces and place into a large mixing bowl.
Pour all but 2 tablespoons of the dressing over the shredded crab and gently toss until well-coated.
Add tobiko and tempura bits, gently folding them into the crab mixture.
Serve the salad over a bed of julienned cucumber and garnish with reserved tobiko or additional tempura bits.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 2gCholesterol: 30mgSodium: 700mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure the dressing is balanced between creaminess and spice by tasting before combining. High-quality imitation crab is recommended for best results.

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