

Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.
Use fresh or imitation crab. Typically kani salad uses imitation crab (“kanikama” means imitation crab meat) however you can also use fresh crab meat if you prefer.
Ready in 10 minutes. This Japanese crab salad comes together in minutes! It honestly is so easy. I do recommend chilling it before serving but that’s just how I like it.
Cut veggies into matchsticks. Typically the cucumber and carrot are sliced into matchsticks.
Mix gently. Because crab meat is so fragile I do recommend mixing this salad gently to prevent it from breaking down too much.
Add spice. This kani salad recipe uses sriracha to add a kick. If you prefer yours with less or more spice feel free to adjust.
Kani salad (also called Surimi Salad) is a Japanese crab salad served as a traditional side dish. It is typically made with fresh veggies (cucumber, carrots, scallions) with imitation crab meat and a creamy mayonnaise-based dressing.
It’s my go-to order when I’m wanting some extra veggies at my favorite sushi restaurant!
STEP 1: MAKE NOODLES
Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
STEP 2: COMBINE SALAD
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
STEP 3: MAKE DRESSING
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
STEP 4: DRESS + SERVE
Lightly toss salad in dressing. Sprinkle with sesame seeds and any salt and pepper to taste. Let sit in the fridge for 30 minutes before serving (ideal but not essential).
Typically kani salad is eaten chilled so I like to place mine in the refrigerator for at least 30 minutes before serving.
Absolutely. Surimi salad can easily be made with fresh crab if you can get access to it. The flavors are even better IMO!
This depends on the amount of sriracha you use. I find it has a small kick but feel free to adjust based on spice preferences.
Yes it is! So long as you use rice noodles this salad is gluten-free.
Store your leftover surimi salad in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad.
Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.