Kani Salad

If you've ever picked at the last pieces of kani salad from a shared plate at a sushi restaurant, wishing there was more, this recipe fixes that problem permanently.

Course Salad, Side Dish

Cuisine Japanese-Western

Keyword crab stick salad, japanese crab salad, kani salad, kani salad ingredients, kani salad recipe, kanikama salad, spicy kani salad

Level Beginner

Main Ingredient Fish

Diet Dairy-Free, Pescatarian

Prep Time 15

Total Time 15

Servings side portions

Calories 166kcal

Author Marc Matsumoto

Equipment

Ingredients

100 grams cucumbers (1 small cucumber, thinly sliced)
80 grams carrots (julienned)
¼ teaspoons salt
20 grams glass noodles
140 grams crab sticks
2 teaspoons black sesame seeds
10 grams scallions (1 scallion, chopped)
¼ cup Japanese mayonnaise
2 teaspoons lemon juice
lemon zest

Grams + US Cups - US Standard

Instructions

Put the sliced 100 grams cucumbers and 80 grams carrots in a bowl and toss them with the ¼ teaspoons salt. Set these aside to sweat.
100 grams cucumbers, 80 grams carrots, ¼ teaspoons salt
Break the 20 grams glass noodles into 3-inch long pieces and add them to a heat-safe bowl. Pour boiling water over them until the noodles are completely covered. Let these cook and rehydrate for 7 minutes.
20 grams glass noodles
Shred the 140 grams crab sticks by rolling them between your hands and then pulling the strands of crab stick apart.
140 grams crab sticks
When the glass noodles are rehydrated, drain and rinse them with cold water. Squeeze out any excess water with your hands, and add them to the shredded crab sticks.
Once the cucumbers and carrots start to limp, massage them with your hand to coax out more water. Then, gather the vegetables up with your hands and squeeze out as much liquid as you can. Add these to the bowl with the other ingredients.
To dress the Kani Salad, add the 2 teaspoons black sesame seeds, 10 grams scallions, and ¼ cup Japanese mayonnaise to the bowl, and then use a microplane to grate lemon zest from half the lemon into the salad. Next, cut the lemon in half and squeeze 2 teaspoons lemon juice into the salad.
2 teaspoons black sesame seeds, 10 grams scallions, ¼ cup Japanese mayonnaise, 2 teaspoons lemon juice, lemon zest
Toss the ingredients together and serve your Kani Salad on a bed of lettuce.

Video

Nutrition