Kani Salad is a staple at sushi restaurants around the world, but this delicious crab stick salad with cucumbers and carrots is easy to make at home!
100 grams cucumbers (1 small cucumber, thinly sliced) 80 grams carrots (julienned) 1/4 teaspoons salt 20 grams glass noodles 140 grams crab sticks 2 teaspoons black sesame seeds 10 grams scallions (choopped) 1/4 cup Japanese mayonnaise 2 teaspoons lemon juice lemon zest
Add the cucumbers and carrots to a bowl and toss with the salt. Set these aside to sweat.
Cook the glass noodles by pouring boiling water over them until they're submerged. Mine took 7 minutes.
Shred the crab sticks by rolling them between your hands and then pulling apart any remaining large pieces with your fingers.
Drain the glass noodles and rinse with cold water. Squeeze the chilled noodles with your hands to press out any excess water.
Massage the vegetables to coax out any excess water and then squeeze them between your hands to get rid of as much liquid as you can.
Add all the remaining ingredients to a bowl with the shredded crab sticks.
Stir the kani salad together.