Kanikama Kani Salad

A creamy Japanese-style salad is commonly served as a sushi topping or a refreshing side dish. This salad combines shredded Japanese crab sticks with crisp cucumber and rich Japanese mayonnaise, creating a light yet indulgent flavor profile.

Ingredients

• 6 Seafoodking Japanese crab sticks (kanikama), finely shredded

• 1/2 cucumber, julienned

• 3 tablespoons Japanese mayonnaise (Kewpie)

• 1 teaspoon lemon juice or rice vinegar

• 1/2 teaspoon sugar (optional)

• 1/2 teaspoon sesame oil (optional)

• Salt, to taste

• White or black sesame seeds, for garnish

  
  

Instructions

1. Prepare the Ingredients

   Shred the Japanese crab sticks by hand into thin strands. Julienne the cucumber and gently squeeze out excess water.

   
   

2. Make the Dressing

   In a bowl, combine Japanese mayonnaise, lemon juice (or rice vinegar), sugar, and sesame oil. Mix until smooth and well blended.

   
   

3. Combine the Salad

   Add the shredded crab sticks and cucumber into the bowl with the dressing. Gently toss until evenly coated.

   
   

4. Season and Chill

   Taste and adjust seasoning with a small pinch of salt if needed. Refrigerate for 10–15 minutes for the best flavor.

   
   

5. Garnish and Serve

   Sprinkle sesame seeds on top before serving.