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10-Minute Spicy Kani Salad with Tobiko Recipe

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This 10-Minute Spicy Kani Salad with Tobiko is a refreshing and flavorful Japanese-inspired dish featuring shredded imitation crab sticks tossed in a creamy, spicy mayo dressing with crunchy tempura bits and bursting tobiko. Perfect as an appetizer or light snack, it combines sweet, spicy, and umami flavors in a quick and easy recipe.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Dressing

  • ⅓ cup Kewpie mayonnaise (Japanese mayonnaise)
  • 2 Tbsp mirin
  • 1 tsp Sriracha (adjust to taste)

Salad

  • ¾ lb kani (imitation crab sticks, about 8 sticks)
  • ½ small cucumber, julienned or thinly sliced
  • 2 Tbsp tobiko (plus more for serving)
  • 2 Tbsp tempura bits

Instructions

  1. Make the kani salad dressing: In a small bowl, combine ⅓ cup Kewpie mayo, 2 Tbsp mirin, and 1 tsp Sriracha. Whisk thoroughly until smooth. Taste the dressing and adjust seasoning by adding more Sriracha if you prefer additional heat. Set the dressing aside.
  2. Shred the imitation crab: Separate the kani sticks using your fingers or two forks to finely shred the imitation crab. Transfer the shredded kani to a large mixing bowl.
  3. Toss with spicy mayo: Pour all but 2 tablespoons of the prepared dressing over the shredded kani. Toss gently but thoroughly to ensure the kani is evenly coated with the spicy mayo.
  4. Add remaining ingredients: Incorporate 2 tablespoons of tobiko and 2 tablespoons of tempura bits into the salad. Toss again and taste to check seasoning. If you desire more dressing or heat, add the reserved 2 tablespoons of dressing or additional Sriracha mixed into the dressing, then toss once more.
  5. Assemble and serve: Arrange the julienned cucumber on a serving plate as a base. Spoon the spicy kani salad on top of the cucumber. Garnish with extra tobiko and tempura bits for added texture and flavor. Serve immediately. Alternatively, you can toss the shredded cucumber directly with the kani salad before serving.

Notes

  • For best texture, julienne or thinly slice the cucumber to complement the kani salad.
  • Adjust the amount of Sriracha according to your spice preference.
  • Tempura bits add a delightful crunch; if unavailable, crushed fried onions or crispy breadcrumbs can be used as substitutes.
  • This salad is best served fresh to maintain the crunchiness of the cucumbers and tempura bits.
  • Kewpie mayo is recommended for authenticity, but regular Japanese mayonnaise or any creamy mayo can work as substitutes.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Halal

Find it online: https://avascooking.com/10-minute-spicy-kani-salad-with-tobiko-recipe/