Kani Salad Recipe

Kani Salad is a Japanese-style salad featuring shredded imitation crab sticks (kani), crunchy cucumbers, and creamy mayo-based dressing. It’s a refreshing, sweet-savory dish often served in sushi restaurants, and now you can make it easily at home with this simple recipe.

Why You’ll Love This Recipe

• Easy and fast: Comes together in under 15 minutes with no cooking required.
• Restaurant flavor at home: Recreates the popular sushi restaurant appetizer with easy-to-find ingredients.
• Light yet satisfying: A creamy, crunchy, and tangy combo that’s perfect as a side or light lunch.
• Customizable: Add mango, spicy mayo, or tobiko to make it your own.
• Kid-friendly and crowd-pleasing: Mild flavors and fun texture make it a hit for all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Imitation crab sticks (kani)
• Cucumber, julienned
• Japanese mayonnaise (such as Kewpie)
• Rice vinegar
• Sugar (optional)
• Sriracha or chili oil (optional for spice)
• Toasted sesame seeds (for garnish)
• Thinly sliced mango (optional)
• Panko breadcrumbs (optional for crunch)

Directions

this recipe

1. Shred the crab sticks: Use your hands to pull the crab into thin strips.
2. Prepare vegetables: Julienne the cucumber and optional mango into thin matchsticks.
3. Make the dressing: In a small bowl, whisk together Japanese mayo, a splash of rice vinegar, a pinch of sugar, and sriracha if desired.
4. Combine: In a large bowl, mix kani, cucumber, and mango. Add dressing and toss until evenly coated.
5. Garnish: Top with toasted sesame seeds and panko breadcrumbs just before serving.

Servings and timing

• Servings: 2–3
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Spicy Kani Salad: Add extra sriracha or mix in wasabi for heat.
• Mango Kani Salad: Include sweet mango for a tropical twist.
• Creamier Version: Use extra mayo or add a touch of Greek yogurt.
• Low-carb: Omit sugar and use low-carb mayonnaise alternatives.
• Tobiko topping: Add flying fish roe for extra texture and flavor.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 2 days.
• Do not freeze: Mayo-based dressings and fresh veggies don’t freeze well.
• Reheating: Not needed—serve cold or at room temperature.

FAQs

What does “kani” mean in Kani Salad?

“Kani” is the Japanese word for crab, though this salad typically uses imitation crab made from white fish.

Can I use real crab instead of imitation?

Yes, real crab can be used for a more luxurious version, but imitation crab is more traditional for this dish.

What kind of mayonnaise should I use?

Japanese Kewpie mayo is ideal for its rich, umami flavor, but regular mayo can be used in a pinch.

Is Kani Salad healthy?

It’s relatively light, though mayo-based. Use light mayo or adjust dressing for a healthier version.

Can I make Kani Salad in advance?

Yes, but it’s best enjoyed fresh. Add crunchy toppings like panko just before serving.

Can I make it dairy-free?

Yes, the recipe is naturally dairy-free. Just check your mayo label to confirm.

Is Kani Salad gluten-free?

Use gluten-free imitation crab and gluten-free soy sauce or tamari to ensure it’s gluten-free.

What can I serve Kani Salad with?

It pairs well with sushi rolls, miso soup, rice bowls, or can be served as a standalone appetizer.

Can I make it vegetarian?

Kani Salad usually isn’t vegetarian due to the fish-based imitation crab. Try using seasoned tofu strips as a substitute.

How do I make the salad spicier?

Add more sriracha, use chili oil, or mix in a little wasabi to the dressing.

Conclusion

Kani Salad is a quick, easy, and delicious dish you can prepare in minutes. With its creamy dressing, fresh ingredients, and customizable options, it’s no wonder this salad is a favorite at sushi restaurants. Try it at home today and enjoy the perfect balance of flavor and texture with every bite.

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