Ingredients:

  • 250g imitation crab sticks (kaniama)
  • 150g large English cucumber, seeded and julienned
  • 75g medium carrot, peeled and julienned
  • 60ml Kewpie mayonnaise
  • 15ml seasoned rice vinegar
  • 5ml sriracha
  • 2.5ml soy sauce
  • 5ml tobiko (flying fish roe)

Instructions:

  1. Prep the cucumber. Slice the English cucumber into thin matchsticks, avoiding the watery center seeds.
  2. Draw out moisture. Toss the cucumber with a tiny pinch of salt and let sit for 5 minutes. Note: This prevents the salad from getting soggy later.
  3. Shred the kani. Pull the 250g of crab sticks apart by hand or with a fork into thin strips. Note: Hand shredding creates more surface area for the dressing to cling to.
  4. Julienne the carrot. Cut the 75g carrot into matchsticks that are roughly the same length as your kani strips.
  5. Whisk the emulsion. In a small side bowl, combine 60ml Kewpie, 15ml rice vinegar, 5ml sriracha, and 2.5ml soy sauce until smooth and pale orange.
  6. Dry the vegetables. Squeeze the cucumber matchsticks firmly in a paper towel to remove all excess liquid.
  7. Combine the base. Place the kani, cucumber, and carrot into your chilled large mixing bowl.
  8. The final fold. Pour the dressing over the ingredients and toss gently with tongs or a large spoon until every strand is coated and glossy.
  9. Garnish and serve. Sprinkle 5ml of tobiko over the top and serve immediately while cold.