Wash the cucumber and carrot thoroughly. Cut them into thin julienne strips. Pat cucumber strips dry and set aside.

Shred the kani into bite-sized pieces.

In a bowl, combine kewpie mayo, soy sauce, Sriracha, sesame oil, and lemon juice. Whisk until smooth.

Fold in the cucumber, carrot, and kani into the dressing until well coated.

Transfer to a serving platter or bowls. Garnish with green onions and sesame seeds.