kani salad

Shred the crab sticks by hand, pulling them apart into thin strands.  Place in bowl and mix with capers and remoulade.

Mock Crab Salad

kosher mock crab

remoulade dressing made with wasabi powder

capers

This Kani Salad recipe is very simple and easy to make. Very refreshing with sweet notes from ripe mangoes that is a contrast to the lightly savory flavors of Kani and creamy Japanese mayo.

Kani Salad

Kani (imitation crab meat)

carrot

cucumber (or 1 large)

mango

mayonnaise

lemon

salt

pepper

Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long. Cut into julienne.

Do the same with the cucumber but do not include the core with seeds.

Shred the crab sticks by hand by gently pressing a piece from end to end to loosen the strips and then separate each strip from one another.

Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other side of the core. Stack the slices together and cut into strips.

In a large bowl, add the cucumber, carrots, Kani, mango and Japanese mayo. Squeeze the juices of half a lemon on top and toss.

Season with salt and pepper as needed and give it another toss until all ingredients are well blended.

Serve immediately or refrigerate until ready. Serve on top of a bed of iceberg or romaine lettuce.

https://www.youtube.com/watch?v=MBERCYc2nig

This quick and easy Kani Salad recipe is quite refreshing with sweet notes from ripe mangoes that is a contrast to the lightly savory flavors of Kani and creamy Japanese mayo.

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INGREDIENTS
▢145 grams Kani (imitation crab meat)
▢1 medium carrot
▢2 medium cucumber (or 1 large)
▢1 piece ripe mango
▢1/2 cup Japanese mayonnaise
▢half lemon
▢salt
▢ground pepper

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KANI SALAD

Kani Salad is loaded with thin strips of crab, julienned vegetables, and a creamy mayo dressing (which can be made spicy for a Spicy Kani Salad).

crab sticks (about 8 ounces), shredded into thin strips

Persian cucumbers, shredded

carrot,

corn,

lemon juice,

sesame oil

sriracha

black sesame seeds

black pepper

Prepare the salad ingredients by shredding the crab sticks using a box grater. Use a knife to julienne the cucumbers and carrots into thin strips, or use a grater to shred then. Transfer to a serving bowl and add the corn.

In a medium mixing bowl, make the dressing by stirring together mayonnaise, lemon juice, sesame oil, hot sauce, sesame seeds, salt, and pepper until smooth.

Add the dressing to the salad and toss well to coat evenly. Serve immediately.

Kani Salad is a Japanese crab salad made from spicy mayo, cucumbers and Asian caviar (capelin roe). Spicy mayo is all you need to season a Kani salad and the cucumbers and caviar take it up a notch! Find it at Sushi Restaurants and are you in for a tasty salad!

Imitation crab ((30 leg-style crab sticks))

Masago ((Capelin fish roe))

cucumber

mayonnaise ((Hellman's Brand))

Tbsp sriracha sauce

julienne crab sticks

Run a fork through each crab stick and transfer them into a large bowl.

Add remaining salad ingredients together

Add the remaining salad ingredients; julienned cucumbers, mayonnaise, and sriracha sauce. Toss to coat and serve immediately.

Instructions:

A low carb salad made with crab, carrots, cucumber, mango and panko.

Spicy Kani Salad

(115 grams) mayonnaise

sriracha (optional)

rice wine vinegar

sugar

(453 grams) leg style imitation crab (sliced very thinly lengthwise)

carrots

cucumber (peeled,

mango (peeled and finely sliced)

panko breadcrumbs

Mix the mayonnaise, sriracha, vinegar, sugar and salt in a small bowl, then set it aside.

Prepare the crab, carrots, cucumber and mango, then add to a large bowl, tossing to combine.

Pour dressing into salad bowl and mix to combine.

Top with panko breadcrumbs, sesame seeds, and green onions. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627418348/m3xzqwzwnesyzqilsjxy.mp4

Spicy Crab Salad is a favorite of sushi lovers and those who frequent Japanese steakhouses. This simple Kani salad recipe is loaded with crab meat, mango, and veggies.

Spicy Crab Kani Salad

This Kani Sushi is so easy to make, perfect for a fun sushi night at home! It’s layered with a delicious combination of creamy spicy imitation crab, avocado and fresh cucumber. With my simple step by step guide, anyone can make it!

Kani Sushi (Spicy Crab Roll) - Easy Steps

Japanese sushi rice

rice vinegar

surimi (imitation crab meat)

sriracha sauce (less

nori sheets

avocado

Sesame seeds

In a small pot, wash the sushi rice until the water is almost clear and not murky. Add 1 ¼ cups of water and cook over a medium-high heat. When the water starts to boil, place the lid on and reduce the heat to lowCook for 15-20 minutes until the water is absorbed

Remove from the heat, however leave the lid on and allow it to steam for 5-10 minutes

While the rice is cooking, make the rice seasoning by adding rice vinegar, sugar and salt to a small pot or saucepan. Heat over stove top for a couple of minutes until heated through and sugar has dissolved

Once the rice has steamed, transfer it to a large bowl and pour over the rice seasoning. Using a wooden paddle or a spatula, gently fold the rice so that it&#39;s evenly seasoned. While folding and cutting the rice, you can also fan it to cool it down. *Don&#39;t over mix as you don&#39;t want mushy rice

Cook sushi rice

Slice the surimi (kani) into thin strips and place in a bowl. Also slice the cucumber and avocado into thin strips

Season the kani with kewpie mayonnaise and sriracha and stir together so the mixture is nicely coated. Taste and adjust spice level if needed

Prepare filling

Prepare workstation by wrapping the bamboo mat with plastic wrap, small bowl of water, sharp knife and clean towel available. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo mat

Using wet hands, spread a thin even layer of the seasoned sushi rice evenly across the nori sheet, leaving a small border on the top edge

To make an uramaki roll (inside out roll), firstly sprinkle the rice with sesame seeds and gently press them into the rice. Flip the nori sheet so the rice is now face down on the mat and the nori sheet is on top*Skip this step if making a normal kani maki roll (with seaweed on the outside)

Place some of the spicy kani mixture in a horizontal line across the middle of the nori sheet. Place avocado slices across one side of the kani, along with cucumber strips, making sure not to over fill

Lift the edge of the bamboo mat that is closest to you and fold it over the filling. Use your fingertips to tuck in the filling and roll it forwardUse a gentle but firm pressure to roll into a cylinder shape. Once rolled, use wet fingers to moisten the top edge of the nori to seal the roll

Use the mat to shape the roll and edges as needed, and place the sushi roll onto the cutting board

Dip the sharp knife in the bowl of water to wet the edge for easier cutting, and slice the uramaki in half. You then cut each half into halves again to make 8 pieces - wiping the knife with the clean towel each time, and wetting before slicingContinue the above steps to make more uramaki with remaining ingredients

Present your beautiful Kani Sushi on a serving plate with soy sauce for dipping, pickled ginger and wasabi for garnish, and enjoy your kani rolls!!

How to roll the kani sushi rolls

Very good! Thank you for your clear directions and a tasty recipe!

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Top 6 kani salad recipes from across the web

The most viewed kani salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mock Crab Salad

Kani Salad

Kani Salad

Kani Salad

Spicy Kani Salad

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The most viewed kani salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine