Kani Salad Recipe

Shred or flake the imitation crab into bite-sized strips. Place in a large mixing bowl.

Wash the cucumber. If the cucumber is very watery, halve lengthwise and scoop out seeds with a spoon. Julienned into thin matchsticks (about 1/8–1/4 inch wide) and add to the bowl with crab.

Thinly slice the scallions on the bias and separate whites from greens if you want to mix whites into the salad and reserve greens for garnish. Add the white/thinner slices to the bowl.

In a small bowl or jar, combine Japanese mayonnaise (1 tbs), light mayonnaise (2 tbs), rice vinegar (1 tsp), soy sauce (1 tsp), sesame oil (1 tsp), sugar (1 tsp), black pepper (1/4 tsp), and sriracha or tobanjan (1/2 tsp) if using.

Whisk or shake until smooth and emulsified. Taste and adjust seasoning: add a little more rice vinegar for brightness, a pinch more sugar if too sharp, or more sriracha for heat.

Pour about three-quarters of the dressing over the crab, cucumber, and scallion whites. Reserve the rest to adjust final seasoning. Gently fold ingredients together with a rubber spatula or two forks until everything is evenly coated. Be careful not to mash the crab.

Taste and adjust: if the salad tastes flat, add the remaining dressing a little at a time; if too rich, add 1/2 tsp rice vinegar or a squeeze of lemon.

Season very lightly with salt (about 1/8–1/4 tsp) if needed — remember the soy sauce and tobiko add saltiness.

Plate or portion the salad into a serving bowl. Spoon tobiko (3 tbsp) gently over the top, allowing some to fall through the salad for texture and visual contrast.

Sprinkle toasted sesame seeds (1 tsp) and the reserved scallion greens. If using, add microgreens or shredded nori for extra color and flavor.

Serve immediately chilled or cover and chill up to 1 hour. Note: tobiko’s texture is best when added just before serving.