10-Minute Spicy Kani Salad with Tobiko

Name: Spicy Kani Salad with Tobiko (10-Minute)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ⅓ cup Kewpie, (Japanese mayonnaise); 2 Tbsp mirin; 1 tsp Sriracha; ¾ lb kani, (imitation crab sticks (about 8 sticks)); ½ small cucumber, (julienned or thinly sliced (see note below)); 2 Tbsp tobiko, (plus more for serving); 2 Tbsp tempura bits

This spicy kani salad combines shredded imitation crab, crisp cucumber, and tobiko in a homemade spicy Kewpie mayo, ready in under 10 minutes. Tempura bits add a signature crunch that makes it an ideal sushi-night side.

🌍Japanese 🥗Pescatarian 🏷️Chef-tested recipe 🏷️Crab salad 🏷️Imitation crab Japanese crab salad

🏷️

🏷️Kani salad dressing

🏷️Restaurant-worthy appetizer

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Wellseasonedstudio

Ingredients

⅓ cup Kewpie, (Japanese mayonnaise)
2 Tbsp mirin
1 tsp Sriracha
¾ lb kani, (imitation crab sticks (about 8 sticks))
½ small cucumber, (julienned or thinly sliced (see note below))
2 Tbsp tobiko, (plus more for serving)
2 Tbsp tempura bits

7 Ingredients

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Instructions

1
Make the kani salad dressing. Combine ⅓ cup Kewpie mayo, 2 Tbsp mirin, and 1 tsp Sriracha in a small bowl, then whisk to combine. Taste and adjust seasoning, adding more Sriracha if you want more heat. Set aside.
2
Shred the imitation crab. Use fingers or two forks to pull apart and finely shred crab sticks, then place in a large bowl.
3
Toss with spicy mayo. Spoon all except 2 Tbsp of the dressing on top of the shredded kani, then toss to combine.
4
Add remaining ingredients. Add tobiko and tempura bits, then toss and taste salad. If you want more dressing, add remaining 2 Tbsp. If you want it spicier, add a bit more Sriracha to dressing, whisk to combine, then toss with kani salad.
5
Assemble, then serve! Place shredded cucumber on a serving plate, then top with spicy kani salad. Add a little extra tobiko and/or tempura bits on top, then serve immediately. Alternatively, you can toss the shredded cucumber with the kani. Enjoy!

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Tips & Notes

Pro tips

Julienne or thinly slice the cucumber uniformly so it absorbs the spicy mayo evenly and maintains crispness throughout.
Add tempura bits only just before serving—they lose crunch quickly once dressed.
Chill the kani, cucumber, and spicy mayo separately, then toss together at the last moment for maximum texture contrast.
Use a generous squeeze of sriracha if you prefer heat; start with 1 tsp and adjust to taste since it intensifies as the salad sits.

Substitutions

Kewpie → regular mayonnaise (less rich and sweet; flavor will be milder)
Tobiko → sesame seeds or additional tempura bits (different texture; loses the signature pop)
Sriracha → chili oil or hot sauce (adjust quantity to taste)
Tempura bits → panko or crispy fried onions (similar crunch, slightly different flavor)

Storage & make-ahead

Store components separately in airtight containers for up to 2 days; assemble just before serving to preserve crispness and crunch.

Common Questions

Can I make the spicy mayo ahead of time?

Yes. Mix the Kewpie, mirin, and sriracha up to 2 days ahead and store in an airtight container in the refrigerator. Toss with kani, cucumber, and tobiko just before serving to keep textures crisp.

What is tobiko and where do I find it?

Tobiko is flying fish roe used in sushi. Look for it in the refrigerated or frozen section of Asian markets, Japanese grocery stores, or online retailers. It adds a signature pop and briny flavor.

Can I use real crab instead of imitation?

Yes, but kani (imitation crab) is traditional for this salad and more budget-friendly. Real crab works but changes the texture and cost significantly.

What can I substitute for Kewpie mayo?

Regular mayonnaise works in a pinch, though Kewpie's egg-yolk richness and subtle sweetness are key to authentic flavor. Japanese mayo is widely available and worth seeking out.

How should I store leftover salad?

Store the spicy mayo and components separately for up to 2 days; assemble just before serving to prevent the salad from becoming soggy. Tempura bits are best added fresh.