KANI AND WAKAME SALAD (Japanese- Style Surimi Salad)
Servings
Time
2-4
30 min
Low-Carb
Low GI
About the Recipe
The Kani and Wakame Salad is a beloved Japanese-inspired side dish, famously found on the menu of many sushi restaurants. Known in Japan as Kanikama Sarada (Imitation Crab Salad), it perfectly balances texture and flavor—the rich, savory taste of the surimi (imitation crab) is complemented by the refreshing crunch of cucumber and the silky, umami chew of rehydrated wakame seaweed.
This salad is effortlessly quick, requiring absolutely no cooking. It features thinly shredded surimi and crisp vegetables tossed in a luscious, creamy, and slightly tangy dressing, often made with Japanese mayonnaise, sesame oil, and a touch of rice vinegar. It is the ideal cool, light, and flavor-packed dish to serve as a starter or a vibrant main course salad.
Ingredients
For the Salad:
8 oz (about 12 sticks) Imitation Crab Meat (Surimi/Kani), thawed
1 large English Cucumber (or 2-3 Persian cucumbers), julienned
2 Tbsp Dried Wakame Seaweed
½ cup Carrots, julienned (optional, for color and crunch)
1 Tbsp Toasted Sesame Seeds (for garnish)
For the Creamy Sesame Dressing:
¼ cup Japanese Mayonnaise (Kewpie) (or regular mayonnaise)
1 Tbsp Rice Vinegar
1 Tbsp Soy Sauce (Shoyu)
1 tsp Toasted Sesame Oil
1 tsp Sriracha (adjust to taste, for a spicy version)
½ tsp Sugar or Honey (optional, to balance the tartness).
Preparation
1. Prepare the Wakame Seaweed
Place the dried wakame seaweed in a small bowl and cover it with cool water.
Allow it to rehydrate for 10-15 minutes. It will expand significantly.
Once rehydrated, drain the water completely and squeeze the wakame gently to remove any excess moisture. Set aside.
2. Prepare the Vegetables and Surimi
Julienne the Cucumber and Carrots: Cut the cucumber and carrots into thin matchsticks (julienne).
Pro Tip: For a less watery salad, you can lightly salt the cucumber strips, let them sit for 5 minutes, and then squeeze out the excess liquid before adding them to the salad.
Shred the Surimi: Remove the plastic wrapping from the imitation crab sticks. Use your fingers to shred them lengthwise into thin, fine strips. (This gives it a better texture than slicing.)
3. Make the Dressing
In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, soy sauce, sesame oil, Sriracha (if using), and sugar/honey until the dressing is smooth and well-combined. Taste and adjust for sweetness or heat.
4. Assemble and Serve
In a large mixing bowl, combine the shredded surimi, julienned cucumber, carrots, and the prepared wakame seaweed.
Pour the dressing over the ingredients.
Toss gently with tongs until all the components are evenly coated in the creamy dressing.
Serve immediately, or chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
Garnish with toasted sesame seeds just before serving.
Variations
Variations: Dressing Style
The flavor profile is defined by the dressing you choose.
A. Sunomono Style (Sweet-Vinegar Dressing)
This is the lighter, more traditional preparation, often served as a palate cleanser.
Rice Vinegar: 3-4 Tbsp
Sugar: 1-2 Tbsp
Soy Sauce: 1/2 - 1 Tsp (Use light soy sauce for minimal color)
Dashi or Mirim: A touch of these to add depth and traditional flavor.
B. Creamy Kani Salad Style (Mayonnaise Dressing)
This version is rich and popular in Western Japanese restaurants and sushi bars.
Kewpie Mayonnaise: 3-4 Tbsp (Base (Highly recommended for its richer, more savory/umami flavor due to egg yolks).
Wasabi Paste: Start with 1/2 tsp and adjust to your preferred spice level.
Rice Vinegar:1Tsp
Soy Sauce: 1/2 Tsp
Garnish: Sesame oil (A drizzle just before serving adds a nutty aroma).
Variations: Protein & Mix-ins
You can easily swap or add ingredients to the base of kani, wakame, and cucumber.
Protein Swap
Use lump crab meat for a more luxurious dish, cooked shrimp, or boiled octopus slices for the traditional seafood flair.
Spicy Kick:
Add Sriracha or Sambal Oelek directly to the creamy dressing, or sprinkle the finished salad with a dash of Shichimi Togarashi (a Japanese seven-spice blend).
Veggies
Add julienned carrots or thinly sliced daikon radish for extra crunch and color. Sliced avocado is a rich, creamy addition (add last)
Sweetness
Add julienned mango or pineapple for a tropical, sweet contrast, particularly good with the creamy wasabi dressing.
Noodles. For a more substantial Sunomono, add cooked and cooled Harusame (glass or cellophane noodles) or thin rice noodles to absorb the vinegar dressing.
Garnish
Top with Tobiko (flying fish roe) or Ikura (salmon roe) for a burst of salty flavor and a pop of texture. Toasted sesame seeds are a must for a nutty flavor.
Tips For Success
Tips for a Perfect, Non-Watery Salad
The key to any great cucumber-based salad is to manage the vegetable's high water content.
Cucumbers
Salt and Squeeze (Shiomomi): Thinly slice the cucumbers (a mandoline is excellent!), toss them with a generous pinch of salt, and let them sit for 5-10 minutes. Then, firmly squeeze the slices in your hands to wring out all the excess water. Do not skip this step.
Why It Works: The salt draws out moisture through osmosis, leaving the cucumber crisp and preventing it from diluting your dressing later, which would make your salad watery.
Wakame
Squeeze Thoroughly: When rehydrating dried wakame seaweed, soak it in water until plump (about 5 minutes), then gently squeeze out as much water as possible before adding it to the salad.
Why It Works: Wakame absorbs a significant amount of water and will release it into the salad if not squeezed dry, which dilutes the dressing.
Kani:
Shred by Hand: Gently pull the imitation crab sticks apart by hand into thin, crab-like strands. This texture is superior to chopping, allowing the dressing to coat every piece evenly.
Serving
Dress Right Before Serving: Mix the dressing with the cucumber, kani, and wakame just before serving. The longer the salad sits dressed, the more moisture the cucumber will inevitably release.
Carb Cycling Diet Approach
Low Carb Meal....