Ingredients:

  • 250g Kanikama (imitation crab sticks), leg style
  • 0.5 English cucumber, deseeded and julienned
  • 3 tbsp Kewpie mayonnaise
  • 2 tsp Sriracha sauce
  • 1 tsp fresh lemon juice
  • 0.5 tsp toasted sesame oil
  • 1 tbsp Tobiko (optional flying fish roe)

Instructions:

  1. Prep the Kanikama. Take your 250g of chilled kani sticks and gently roll them between your palms. This loosens the fibers and makes them much easier to pull apart without breaking the strands.
  2. Shred the fibers. Use your fingers or two forks to pull the kani into long, thin threads. Do this until the pile looks light and fluffy.
  3. Deseed the cucumber. Cut your 0.5 English cucumber in half lengthwise and use a small spoon to scrape out the watery center. Scrape until only the firm green flesh remains.
  4. Julienne the cucumber. Cut the cucumber into thin 2 inch matchsticks. Place them on a paper towel and press firmly. Press until no more moisture stains the towel.
  5. Whisk the liquids. In a separate small bowl, combine 3 tbsp Kewpie mayo, 2 tsp Sriracha, 1 tsp lemon juice, and 0.5 tsp sesame oil. Mixing the dressing separately ensures the sriracha is evenly distributed so you don't get spice pockets. The dressing should smell zesty and nutty. Whisk until the color is a uniform pale orange.
  6. Fold the ingredients. Add the shredded kani and dried cucumber matchsticks to a large bowl. Pour the dressing over the top.
  7. Incorporate the roe. Gently fold in 1 tbsp Tobiko if using. Mix with a light hand until every strand is glistening and coated.
  8. Final Chill. Let the mixture sit in the fridge for 10 minutes before using. Wait until the flavors have melded and the kani has absorbed the dressing.