If you’re craving sushi without the hassle, this Kani Salad is for you! Let’s roll… actually, let’s not!
You know how every kid has those weird snack cravings you just can’t quite understand? My sister loved dipping her hot Cheetos in peanut butter, my best friend ate her grapes peeled, and I… well, I loved crab sticks.
I know, what a weirdo. I would beg my mom to buy packs of them at the grocery store, then I would snack on them all day like string cheese! I don’t know how this obsession started, but it grossed my siblings out enough that I never had to share during snack time. I did grow out of my crab-snacking phase eventually, but my love of kani – imitation crab – never really went away. To this day, I’m a die-hard sushi lover, and I always add a California roll to my order. I’ve also become quite a fan of kani salad.
Kani salad is a quick, simple dish you can throw together in 10 minutes. It makes for the most delicious and refreshing snack, especially if you’re craving sushi and don’t have time to do the whole dang thing. Making sushi rice, prepping your filling, trying to roll and cut the perfect final roll… it’s all too much for me. I’m more of a “throw it in a bowl and mix it all up” kind of gal, which is why kani salad has become one of my secret super snacks.
With just a few key ingredients – imitation crab sticks, cucumber, mayonnaise, soy sauce, and rice vinegar – this is probably the easiest “salad” you’ll ever make. Add a little sriracha for a kick, and sprinkle sesame seeds for crunch, and voilà! You’ve got all the flavor of your favorite California roll with a fraction of the time and effort. I’ve actually been loving this kani salad as part of my big summer outdoor dinner spread. My friends and I do summer Hamptons-style, with lots of white wine and seafood around the firepit! Kani salad fits right in with my favorites: Fried Calamari and Lemon Pepper Shrimp!
Is Kani Salad Healthy?
Kani salad is light, fresh, and clean when it comes to its ingredients. Kani actually packs some protein, and cucumbers are a great key ingredient to stay hydrated and lose weight, since they’re made up of about 96% water. The other ingredients just add flavor, and can easily be cut, swapped, or adjusted to meet your preferences.
What is Kani?
Kani – otherwise known as kanikama – is the Japanese name for the imitation crab sticks we use in sushi and other Asian-American cuisine. Also known as “snow legs”, “seafood sticks”, or “imitation crab/krab”, kani actually contains no crab at all. Instead, it uses starch and white fish to create a similar texture and shape as crab legs, with artificial crab flavor and red food coloring added to enhance the effect. Kani is a staple in Japanese food, and you’ll often find it in your favorite sushi rolls, other variations of kani salad, and even in noodle dishes.
INGREDIENTS
- 8 oz imitation crab meat, shredded
- 1 medium cucumber, julienned
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds, toasted
INSTRUCTIONS
Prepare
Mix dressing ingredients.
Combine
Mix crab and cucumber.
Serve
Toss with dressing, garnish with sesame seeds.
Devour!
How To Make Ahead And Store
You can and should make your kani salad ahead of time! Letting it chill in the fridge for at least 1 hour before serving will allow the flavors to mix and settle nicely. You can store this dish in the refrigerator for up to 3 days in an airtight container.
Serving Suggestions
Kani salad is an amazing summer snack on its own or in a seafood spread, but it also serves as a light and refreshing appetizer to an Asian dinner night. Try it ahead of dishes like Asian Soy Ginger Salmon or Beef Stir Fry. This recipe also pairs well with homemade Veggie Fried Rice.
Don’t be crabby… give this kani salad a try and let me know what you think!
Ingredients
- 8 oz imitation crab meat shredded
- 1 medium cucumber julienned
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds toasted
Instructions
- Combine the mayonnaise, sriracha, soy sauce, and rice vinegar in a small bowl to create the dressing.
- In a larger bowl, mix the shredded imitation crab and julienned cucumber.
- Pour the dressing over the crab and cucumber mixture and toss until well coated. Sprinkle with toasted sesame seeds before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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