Japanese Kani Salad in 15 Minutes

Instructions:

1. Slice the Japanese cucumber into thin matchsticks (julienne). Place the sliced cucumbers on a paper towel, sprinkle with a pinch of salt, let sit for 5 minutes, then squeeze gently to remove excess moisture.
2. Peel the imitation crab sticks apart with your fingers into thin, irregular shreds.
3. In a small bowl, whisk together the Kewpie mayonnaise, Sriracha, fresh lemon juice, and low-sodium soy sauce until the mixture is a uniform pale orange color and fully emulsified.
4. Combine the shredded crab and squeezed cucumbers in a large mixing bowl.
5. Pour the dressing over the crab and cucumbers, tossing gently with tongs or spoons until every shred of crab is evenly coated.
6. Fold in the toasted sesame seeds, sliced scallions, and tobiko (or masago) until just combined.