Quick Spicy Kani Salad with Tobiko
Spicy Kani Salad is a beloved Japanese dish that combines creamy, spicy, and crunchy textures in perfect harmony.
This refreshing salad features shredded kani (imitation crab sticks) tossed in a spicy mayo dressing, balanced by crisp cucumber and bursts of tobiko. Whether you’re serving it as an appetizer or a side dish, this flavorful salad is always a crowd-pleaser.
With just a few simple ingredients and minimal prep time, Spicy Kani Salad is a quick and satisfying addition to any meal. Ready in under 10 minutes, it’s ideal for sushi nights, poke bowls, or even as a light stand-alone snack.
This salad’s creamy mayo dressing, elevated with a touch of Sriracha, pairs beautifully with the sweet kani, while the tobiko and tempura bits add texture and bursts of flavor. The best part? You can adjust the spice level to suit your taste preferences, making this dish as mild or fiery as you like.
Key Ingredients to Elevate Your Spicy Kani Salad
Kani (Imitation Crab Sticks) – The star of the dish, kani adds a sweet, savory flavor that pairs well with the creamy dressing.
Kewpie Japanese Mayonnaise – Known for its richer, eggier taste, Kewpie mayo provides the perfect creamy base for the spicy dressing.
Sriracha – Brings a mild to moderate heat, which you can adjust to your liking by adding more or less.
Mirin – A touch of sweetness to balance the creaminess and heat in the salad.
Cucumber – Adds a refreshing crunch and balances the richness of the kani and mayo.
Tobiko – Tiny bursts of briny flavor and texture that pop in every bite.
Tempura Bits – For an extra layer of crunch that complements the softness of the kani.
How to Make Spicy Kani Salad with Ease
Creating Spicy Kani Salad is a breeze and takes just a few simple steps:
Mix the Dressing: Whisk together Kewpie mayo, mirin, and Sriracha to create a creamy, spicy dressing. Taste it and adjust the spice level as desired.
Shred the Kani: Pull apart the kani sticks into fine shreds using your hands or forks. This gives the salad its characteristic texture and helps the dressing coat evenly.
Combine and Toss: Pour the dressing over the kani and toss until it’s fully coated. Stir in the tobiko and tempura bits for extra flavor and crunch.
Serve and Garnish: Arrange the cucumber slices on a plate and spoon the spicy kani salad on top. Garnish with more tobiko or tempura bits if desired. Serve immediately for the best texture.
Tips and Tricks for the Best Spicy Kani Salad
For a Spicy Kani Salad that stands out, be sure to use Kewpie mayonnaise, as its flavor is richer and more authentic than regular mayo. You can find it in most Asian grocery stores or online. If you’re looking for a milder salad, reduce the amount of Sriracha, or, if you love heat, add extra to suit your preferences.
Adding tempura bits not only adds crunch but also helps to balance the creamy dressing, so don’t skip this ingredient if you want the perfect textural contrast. For an added layer of flavor, you can mix in some finely chopped green onions or sprinkle sesame seeds on top. The salad is best served immediately to enjoy the full crunch of the cucumber and tempura bits, but you can store leftovers in the fridge for up to a day.
Storing Your Leftover Spicy Kani Salad
If you have leftover Spicy Kani Salad, store it in an airtight container in the refrigerator. It will stay fresh for up to 24 hours, but keep in mind that the tempura bits will lose their crispiness over time. For best results, add fresh tempura bits right before serving any leftovers. Avoid freezing the salad as the mayonnaise-based dressing doesn’t freeze well and will affect the texture when thawed.
Spicy Kani Salad is a quick and easy dish that’s perfect for any occasion. Its balance of creamy, spicy, and crunchy elements ensures every bite is packed with flavor.
Spicy Kani Salad Recipe
Ingredients
- For the Salad:
- 2 Tbsp tobiko plus extra for garnish
- ¾ lb kani imitation crab sticks, approximately 8 sticks
- ½ small cucumber julienned or thinly sliced
- 2 Tbsp tempura bits
- For the Kani Salad Dressing:
- 2 Tbsp mirin
- ⅓ cup Kewpie Japanese mayonnaise
- 1 tsp Sriracha
Instructions
- Prepare the Dressing: In a small mixing bowl, whisk together ⅓ cup of Kewpie mayo, 2 tablespoons of mirin, and 1 teaspoon of Sriracha. Taste and adjust the heat to your preference by adding more Sriracha. Set aside the dressing.
- Shred the Crab Sticks: Gently pull apart the kani using your hands or two forks until finely shredded. Place the shredded kani into a large mixing bowl.
- Combine with Dressing: Pour all but 2 tablespoons of the prepared spicy mayo dressing over the shredded kani and toss to thoroughly coat.
- Add Additional Ingredients: Incorporate the tobiko and tempura bits into the salad. Taste and decide if you’d like more dressing; if so, add the remaining 2 tablespoons. For extra spice, mix a little more Sriracha into the dressing and toss it with the salad.
- Assemble and Serve: Arrange the julienned cucumber on a serving dish and layer the spicy kani salad over it. Optionally, mix the cucumber directly with the kani before serving. Garnish with additional tobiko or tempura bits for added texture. Serve immediately and enjoy!
Notes
For the cucumber, a julienne peeler works best to mimic the shape of the shredded kani, though slicing thinly with a knife or using a food processor to grate works as well.