asian · Salad · seafood

Kani Salad

This time of year is always so bleak and gloomy.

The holidays have come and gone. Long, hard winter months are ahead. The landscape is gray and dry, the wind cold and stinging.

Winter comes along after the New Year and encompasses every part of our daily life. The next three to four months will be rough.

I guess now is as good a time as any to take a long 5-day weekend. Time to regroup and recoup my sanity.

I started the weekend off as normal: took down Christmas decor, returned my home to its normal self, and meal prepped on Sunday like I always do. I sprinkled in some good laughs and a quick shopping spree here and there.

I have three days left to go and my plan is minimal. I want to deep clean some areas of the house. I also want to take my new metal detector out for a spin. There will be plenty of relaxation to go around as well.

For lunch this week, I went with something simple yet crave-able. I love sushi flavors, and this kani salad invokes that. Kani salad is a Japanese crab salad that has almost all of the same ingredients as sushi, minus the rice. Cut faux crab and cucumber into sticks then toss with a spicy Kewpie mayonnaise. I eat mine with furikake seasoning on top (no Panko) and then use dried seaweed to scoop the salad into like a tortilla with fajita meat.

This salad is light, refreshing, and an excellent meal to get you through these dreary winter afternoons.


Kani Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A light, refreshing salad made with crab, cucumber and spicy mayonnaise.


  • 10 oz. imitation crab sticks, cut into thin sticks
  • 2 cucumbers, cut into matchsticks
  • 1/2 cup Kewpie mayonnaise
  • 2 tsp. Sriracha
  • 1 TBS. rice vinegar
  • Furikake, for serving
  • Dried seaweed, for serving
  • Directions

    1. In a large bowl, toss cucumber and crab together.
    2. In a small bowl, stir together mayonnaise, Sriracha and vinegar until well combined.
    3. Pour mayonnaise mixture over crab and cucumber and toss until well-coated.
    4. Top with furikake seasoning and serve with dried seaweed.

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