Spicy Kani Salad Recipe

Name: Koizi Endless Gourmet Grill & Sushis Spicy Kani Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups imitation crab (kani), shredded or flaked; 1 cup cucumber, julienned (seeds removed); 0.5 cup carrot, julienned; 2 tbsp green onion, thinly sliced (white + light green); 2 cups lettuce (or mizuna or mixed salad greens), shredded; 1 tbsp toasted sesame seeds; 0.5 cup Japanese mayonnaise (Kewpie preferred); 2 tsp sriracha or other hot chili sauce; 1 tsp Japanese rice vinegar; 1 tsp soy sauce; 0.5 tsp sesame oil; 1 tsp honey or granulated sugar; 1 tsp toasted sesame paste (optional, for creaminess); 0.5 tsp fresh grated ginger; 0.25 tsp freshly ground black pepper; 0.5 cup thinly sliced avocado; 2 tbsp masago or tobiko (flying fish roe); 1 tsp shredded nori or furikake; 1 tsp thinly sliced red chili (optional, for extra heat)

Inspired by Koizi Endless Gourmet Grill & Sushi

Time20m

Serves4

Make Spicy Kani Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kani Salad Base

2 cups imitation crab (kani), shredded or flaked

1 cup cucumber, julienned (seeds removed)

1/2 cup carrot, julienned

2 tbsp green onion, thinly sliced (white + light green)

2 cups lettuce (or mizuna or mixed salad greens), shredded

1 tbsp toasted sesame seeds

Spicy Dressing

1/2 cup Japanese mayonnaise (Kewpie preferred)

2 tsp sriracha or other hot chili sauce

1 tsp Japanese rice vinegar

1 tsp Aged soy sauce

1/2 tsp Toasted sesame oil

1 tsp honey or granulated sugar

1 tsp toasted sesame paste (optional, for creaminess)

1/2 tsp fresh grated ginger

1/4 tsp freshly ground black pepper

Garnish / Optional add-ins

1/2 cup thinly sliced avocado

2 tbsp masago or tobiko (flying fish roe)

1 tsp shredded nori or furikake

1 tsp thinly sliced red chili (optional, for extra heat)

Method

Prepare Vegetables & Kani

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

Julienne the cucumber and carrot: peel if desired, cut into thin matchsticks. If cucumber is seedy, scoop out seeds before julienning. Add to the bowl with the crab.

Thinly slice the green onions (white and light green parts) and shred the lettuce or greens. Add both to the bowl.

Toss the crab and vegetables gently to combine and set aside while you make the dressing.

Make Spicy Dressing

In a small bowl or measuring cup, combine Japanese mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil, honey (or sugar), toasted sesame paste (if using), grated ginger, and black pepper.

Whisk vigorously until smooth and emulsified. Taste and adjust heat (add more sriracha), acidity (more rice vinegar), or sweetness as needed. Dressing should be creamy, tangy, and slightly spicy.

Assemble Salad

Pour about three-quarters of the dressing over the crab and vegetable mixture (reserve the rest to serve on the side or adjust final seasoning).

Gently fold the dressing into the ingredients using a spatula or two forks, being careful not to mash the crab. Continue until ingredients are evenly coated.

Taste and add additional dressing, soy, or sriracha if desired.

Plate & Garnish

Divide shredded lettuce or salad greens among 4 small serving bowls or plates to form a bed (or toss the greens right into the salad if you prefer everything combined).

Spoon the dressed kani mixture on top of the greens.

Garnish each portion with toasted sesame seeds, masago or tobiko (if using), sliced avocado, shredded nori or furikake, and thinly sliced red chili for extra heat.

Serve immediately chilled or at cool room temperature. Leftover dressing can be refrigerated separately for up to 3 days; mixed salad is best eaten within 8–12 hours for texture.