Ingredients:

  • 450g (16 oz) Imitation Crab Meat (Kani or Surimi sticks), thawed if frozen
  • 1 small English Cucumber, deseeded and julienned
  • 2 Spring Onions (Scallions), finely sliced
  • 120ml (½ cup) Japanese Mayonnaise (Kewpie preferred)
  • 45ml (3 Tbsp) Sriracha Hot Sauce
  • 15ml (1 Tbsp) Unseasoned Rice Vinegar
  • 5ml (1 tsp) Toasted Sesame Oil
  • 5ml (1 tsp) Fresh Lemon Juice (or lime)
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Ground White Pepper
  • 2 Tbsp Black or White Sesame Seeds (toasted, for garnish)
  • 1 Tbsp Togarashi (Japanese Seven Spice Blend, for garnish)
  • Handful of Panko Breadcrumbs or Fried Wonton Strips (for crunch)

Instructions:

  1. Unwrap the imitation crab sticks. Using your hands, gently pull the crab sticks apart into fine, long shreds. Place the shredded Kani in the large mixing bowl.
  2. Slice the cucumber in half lengthwise and scrape out the seeds. Cut the cucumber into thin, matchstick-sized strips (julienne). Finely slice the spring onions. Add the prepared cucumber and spring onion to the bowl with the shredded Kani.
  3. In a separate, small bowl, whisk together the Japanese mayonnaise, Sriracha, rice vinegar, toasted sesame oil, and lemon juice until completely smooth. Stir in the salt and white pepper.
  4. Pour about 80% of the dressing over the Kani and vegetable mixture. Gently fold the mixture until everything is evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes; this crucial chilling period allows the kani to absorb the flavors.
  5. Just before serving, gently fold in the Panko breadcrumbs or fried wonton strips (if using) to maintain crunch. Portion the salad into serving bowls, and sprinkle generously with toasted sesame seeds and a pinch of Togarashi.