Spicy Kani Salad

I don’t think I’ve ever gone to a sushi restaurant without ordering kani salad. And what’s not to love? It’s savory from the kani, creamy, with just a touch of heat. I love it so much that I decided to make it at home—but better. Say hello to Spicy Kani Salad, elevated. With the addition of furikake for umami, cilantro for brightness, and roe for texture, this is a kani salad you’ll want on repeat.

What is Kani?

Kani is a Japanese word that means crab, however it most often refers to imitation crab. Kani is made by pulverized white fish, typically pollock, flavored to resemble crab, and then extruded in the common forms of sticks. The end product is slightly sweet with a subtle crab flavor. Kani finds its place in a ton of Japanese dishes as well as Americanized “Japanese” food such as the California roll.

What You’ll Need For Spicy Kani Salad

• Kani – We may be using imitation crab meat, but that doesn’t mean you should settle for low-quality imitation crab. Buy the sticks over the chunks! You can find kani sticks at your local Asian market such as HMart or 99 Ranch.
• Soy Sauce – Adds to the umami flavor.
• Sriracha
• Mayo – The best mayonnaise to use is Kewpie mayo, a popular Japanese mayonnaise that is slightly sweeter and tangier than American mayonnaise. That said, you can absolutely use whatever mayo you have in your fridge. But if you’re shopping at an Asian specialty market for the rest of these ingredients, give Kewpie a try!
• Furikake – If you haven’t figured it out already, furikake should be a pantry staple. If you have a favorite, definitely use that, if not choose a basic furikake (ie. not one that has bonito or wasabi in it). Look for one that consists of nori (dried seaweed), sesame seeds, sugar, and salt if possible.
• Sweet Fish Roe – I want to say that this is optional, but its not. The sweetfish roe is what truly elevates this kani salad beyond the rest. You can also use masago or tobiko which might be easier to find. The roe adds little bursts of salty, slightly sweet flavor, bringing an extra depth beyond the creamy mayo, spicy sriracha, umami-rich furikake, and vibrant cilantro.
  
  Not sure where to find it? Check Asian specialty markets—they typically carry it either frozen or fresh in a plastic container in the seafood section.
• Cilantro
• Cucumber – Honestly, this one is optional. It is added for crunch and body but if you are only interested in kani then take this out. Persian cucumbers work well here since you don’t have to peel them. If you want to further the crunch feel free to toss a bit of carrots as well.

How To Make Spicy Kani Salad

1. Prep the Kani – Unwrap each kani stick and discard the plastic if individually wrapped. One by one, separate or shred the “pieces” and place them into a bowl. You don’t need to separate them completely—varying between single strands and larger chunks adds great texture.

If using cucumber, cut it into thin strips to mimic the kani.

2. Dress + Serve – You can mix everything separately or make things easier by adding the mayo, sriracha, and a splash of soy sauce directly to the bowl. Toss thoroughly to coat. Taste before adding the other components—do you like the coverage? Is it spicy enough? Adjust as needed.

Right before serving, add the furikake, roe, and cilantro to the spicy crab salad. Serve the spicy kani salad over the cucumbers.

Recipe Video

How To Serve Kani Salad

Kani salad is best served as an appetizer or side dish. This salad is a great filler for my Tempura Sushi Tacos, or if opting for a different filling can be paired with. If you are looking for something else that is quick and easy consider making this Crispy Rice Bowl, or my One Pot Asian Steamed Fish for a protein forward option.

Frequently Asked Questions

Storing/Reheating

Spicy kani salad can be stores in an airtight container in the refrigerator for 2 days.