Ingredients:

  • 8 oz (225g) imitation crab meat (Kani Kama), shredded or thinly sliced
  • 1 cup (115g) shredded carrots
  • 1/2 cup (60g) thinly sliced cucumber (English or Persian recommended, avoid watery varieties)
  • 1/4 cup (30g) thinly sliced red onion (optional, for a bit of bite)
  • 1/4 cup (30g) shelled edamame (optional, for added texture and nutrition)
  • 1/2 cup (120g) Japanese mayonnaise (Kewpie brand preferred for its richer flavor)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (or to taste, for a touch of heat)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar (or honey)
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon white pepper (optional)
  • 2 tablespoons toasted sesame seeds
  • Optional: Nori seaweed strips, thinly sliced green onions

Instructions:

  1. Shred or thinly slice the imitation crab meat and place it in the mixing bowl.
  2. Shred the carrots, slice the cucumber and red onion (if using), and add them to the bowl.
  3. In a separate small bowl, whisk together the Japanese mayonnaise, rice vinegar, sriracha, sesame oil, sugar (or honey), salt, and white pepper (if using).
  4. Pour the dressing over the crab and vegetables. Gently toss to combine everything thoroughly. Avoid overmixing.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This is highly recommended for best results.
  6. Before serving, garnish with toasted sesame seeds and optional nori strips and green onions. Serve immediately or keep chilled until ready to serve.