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Kanikama Kani Salad

A creamy Japanese-style salad commonly served as a sushi topping or a refreshing side dish.

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 Prepare the Ingredients Shred the Japanese crab sticks by hand into thin strands. Julienne the cucumber and gently squeeze out excess water. Make the Dressing In a bowl, combine Japanese mayonnaise, lemon juice (or rice vinegar), sugar, and sesame oil. Mix until smooth and well blended. Combine the Salad Add the shredded crab sticks and cucumber into the bowl with the dressing. Gently toss until evenly coated. Season and Chill Taste and adjust seasoning with a small pinch of salt if needed. Refrigerate for 10–15 minutes for the best flavor. Garnish and Serve Sprinkle sesame seeds on top before serving.

kanikama-kani-salad

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