Spicy Kani Cucumber Salad with Sriracha Mayo | CookOS

Spicy Kani Cucumber Salad

Name: Spicy Kani Cucumber Salad with Sriracha Mayo
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 2 large English cucumbers; 8 oz imitation crab sticks; 1/2 cup mayonnaise; 1 tbsp soy sauce; 1 tbsp sriracha (optional); 1 tsp rice wine vinegar; 2 green onions, chopped; 1 tbsp sesame seeds; MSG, to taste; Roasted seaweed snacks (nori), for serving (optional)

This spicy kani cucumber salad combines shredded imitation crab, crisp cucumber chunks, and a creamy sriracha-mayo dressing that comes together in minutes. The result is a satisfying, crunchy-creamy side that balances heat with umami.

🌍Japanese-American 🏷️Kani salad 🏷️Cucumber salad 🏷️Imitation crab 🏷️Spicy Creamy

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

2 large English cucumbers
8 oz imitation crab sticks
1/2 cup mayonnaise
1 tbsp soy sauce
1 tbsp sriracha (optional)optional
1 tsp rice wine vinegar
2 green onions, chopped
1 tbsp sesame seeds
MSG, to taste
Roasted seaweed snacks (nori), for serving (optional)optional

10 Ingredients

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Instructions

1
Wash the cucumbers, trim the ends, and slice them in half lengthwise.
2
Chop the cucumber halves into irregular, bite-sized chunks and place them in a large bowl.
3
Shred the imitation crab sticks by hand and add them to the bowl with the cucumbers.
4
Add the mayonnaise, soy sauce, sriracha (if using), and rice wine vinegar to the bowl.
5
Add the chopped green onions, sesame seeds, and a sprinkle of MSG.
6
Secure a lid on the bowl and shake vigorously until all ingredients are well combined and coated in the dressing.
7
Serve immediately. For a fun way to eat, scoop the salad with roasted seaweed snacks.

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Tips & Notes

Pro tips

Salt the cucumber chunks lightly 10 minutes before mixing to draw out excess water, then pat dry—this prevents a watery salad.
Shake the dressing vigorously in a jar or sealed container to emulsify the mayo and sriracha, ensuring even color and flavor distribution.
Add the dressing just before serving to keep the salad crisp; mixing too far in advance makes cucumbers soft.
Toast the sesame seeds in a dry pan for 1–2 minutes before garnishing to intensify nutty flavor and aroma.

Substitutions

English cucumbers → Japanese or Persian cucumbers, or regular cucumber (halved and seeded to reduce water content)
Sriracha → sambal oelek, gochujang thinned with water, or hot sauce to taste
Rice wine vinegar → rice vinegar or unseasoned rice vinegar (use the same amount)
Green onions → chives or thinly sliced white parts of scallions for milder onion flavor

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Drain any accumulated liquid before serving. Best eaten within 24 hours for optimal crunch.

Common Questions

Can I use real crab instead of imitation crab sticks?

Yes. Use 8 oz of fresh lump crab or cooked crab meat, shredded. The flavor will be richer, though the texture will be slightly softer.

What if I don't like spicy food?

Omit the sriracha entirely or reduce it to 1 tsp. The salad is still flavorful with the soy sauce, mayo, and rice wine vinegar.

Can I make this ahead?

Yes, prepare up to 4 hours in advance. Store in an airtight container in the refrigerator. The cucumber may release water, so drain before serving if needed.