Sushi Crab Salad Recipe

Spicy Kani Salad

Spicy crab salad just like at your favorite sushi restaurant, with just a few ingredients and tons of flavor. Look at you, making your own takeout!

Prep: 10min

Total: 10min

Yield: 4

Servings:

Nutrition Facts :

Ingredients:

  • 8 ounces imitation crab meat, shredded or chopped
  • 1/3 cup mayonnaise, Japanese-style if you can find it
  • 2 tablespoons sriracha, more or less to taste

Instruction:

  1. Combine the crab, mayo, and sriracha in a small bowl.
  2. Taste – add more mayo if you’d like a creamier salad, or more sriracha for spicier. 
  3. Serve with white rice, on sandwiches, with rice cakes, or over a cabbage salad – you can’t go wrong with this one!

Creamy Crab Sushi Roll

This creamy sushi roll can be made with imitation crab or real crab, it's delicious!

Prep: 10min

Total:

Yield: 1

Servings:

Nutrition Facts :

Ingredients:

  • 2 legs of imitation crab OR 1/2 cup crab meat (shredded or diced)
  • 1 tablespoon softened cream cheese
  • 1 tablespoon mayo
  • 1/4 of a cucumber (cut into long thin strips)
  • 1 teaspoon sriracha ( optional)
  • 1 cup cooked sushi rice (cooled)
  • 1 nori wrap ( if using a full size sheet cut 3/4ths of the wrapper and set aside the other 1/4 of it to make a standard sized roll.)
  • french fried onions
  • sesame seeds
  • spicy mayo
  • eel or unagi sauce
  • OR
  • 2 tablespoons dark soy sauce or regular soy sauce
  • 2 teaspoons oyster sauce
  • Pinch of sugar

Instruction:

  1. Lay down sushi rice on plastic wrap, press down, cover top o rice with plastic wrap and use rolling pin to press rice so its thin and uniform to fit the nori wrap size and shape.
  2. Add the seaweed rough side down.
  3. Shred the imitation crab or real crab meat or chop it and add to a small bowl.
  4. Add cream cheese and mayo to crab and mix around until crab is coated and creamy.
  5. Add crab salad down the middle of the nori wrap followed by the cucumber slices.
  6. Drizzle a little sriracha down the middle of the roll if using it.
  7. Close roll by bringing the ends together to close and form a cylinder, it’s okay if the ends overlap, press together with your hands then use a sushi mat or towel to help press and form the sushi roll.
  8. Cut off the loose ends off, then slice with a water or rice vinegar coated serrated knife by slowly and gently sawing through each slice, re-dipping the knife if rice starts to stick to it.
  9. Add sauces and toppings if desired on top and enjoy.

Kani Salad (Japanese Crab Salad)

A quick and easy 10 minute Japanese kani salad recipe made with shredded crab sticks, cucumbers, and a creamy sesame mayonnaise dressing.

Prep: 10min

Total: 10min

Yield: 3

Servings: 1 serving

Nutrition Facts : calories 273 kcal, Carbohydrate 6 g, Protein 7 g, Fat 25 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 28 mg, Sodium 569 mg, Fiber 1 g, Sugar 5 g, unSaturated Fat 21 g, servingSize 1 serving

Ingredients:

  • 14 oz imitation crab sticks ((approx. 2 cups or 12 sticks. shredded into thin strips))
  • 1/2 cucumber ((approx 1 cup.))
  • 1 stalk green onion
  • 3 tablespoons Japanese fish roe/eggs ((Optional))
  • 7 tablespoons Japanese Kewpie Mayonnaise ((or regular mayonnaise))
  • 1½ teaspoons soy sauce
  • 2 teaspoons honey ((or maple syrup, or sugar))
  • 2½ tablespoons toasted sesame seeds
  • 2 tablespoons Sriracha chili sauce ((Optional – To make it a spicy kani salad, highly recommended))

Instruction:

  1. If your crab sticks are frozen, defrost them in the fridge for a few hours until they are pliable before using them.
  2. Toast the sesame seeds it in a dry pan for 1-2 minutes. Make sure you watch it carefully and keep moving the sesame seeds so it doesn't burn. Set it aside and let it cool
  3. If your crab sticks come individually wrapped, remove the plastic wrap and hand shred the crab into thin slices. If you are using imitation crab chunks, use a knife and roughly chop them into big chunks. Place it into a large mixing bowl.
  4. Finely slice the green onions and place them into the bowl with the crab.
  5. (Optional) If you are using Japanese fish roe/eggs, add them into the bowl with the crab meat.
  6. Finely slice the cucumber into matchsticks. If you are mixing it with the crab salad, put it in the bowl with the crab. If you are placing the crab salad on top of the cucumber, set aside the cucumber.
  7. In a small bowl, mix all the kani salad dressing ingredients together (including the toasted sesame seeds) and pour it into the bowl with the crab meat.
  8. Mix everything together and garnish with toasted sesame seeds and green onions and serve!

Spicy Kani Salad

A low carb salad made with crab, carrots, cucumber, mango and panko.

Prep: 20min

Total:

Yield: 4

Servings: 1 serving

Nutrition Facts : calories 377 kcal, Carbohydrate 37 g, Protein 8 g, Fat 22 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 24 mg, Sodium 1106 mg, Fiber 4 g, Sugar 15 g, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

  • ½ cup (115g) mayonnaise
  • 1 tablespoon sriracha (optional)
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 16 ounces (453g) leg style imitation crab (sliced very thinly lengthwise)
  • 2 large carrots (peeled and julienned)
  • 1 cucumber (peeled, cut into thirds, deseeded, then julienned)
  • 1 mango (peeled and finely sliced)
  • 2 tablespoons panko breadcrumbs

Instruction:

  1. Mix the mayonnaise, sriracha, vinegar, sugar and salt in a small bowl, then set it aside.
  2. Prepare the crab, carrots, cucumber and mango, then add to a large bowl, tossing to combine.
  3. Pour dressing into salad bowl and mix to combine.
  4. Top with panko breadcrumbs, sesame seeds, and green onions. Serve and enjoy!

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

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