Lunch

Japanese Kani Salad

Name: Japanese Kani Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 2 lbs chicken (bone-in, cut into pieces); 1 tablespoon vinegar or lime juice (for cleaning chicken); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon allspice; 2 tablespoons browning sauce (or homemade caramelized sugar); 2 tablespoons vegetable oil; 1 onion, sliced; 1 bell pepper, sliced; 2 green onions, chopped; 2 sprigs thyme; 3 cloves garlic, minced; 1 scotch bonnet pepper, whole (optional for heat); 1 cup water or chicken broth; 1 tomato, chopped; 1 teaspoon brown sugar (optional, for added depth)

ByMariem December 26, 2025

Jump to Recipe

This Japanese Kani Salad is a creamy, refreshing seafood salad made with imitation crab, crisp vegetables, and a tangy mayonnaise dressing, often topped with roe and chives.

Why You’ll Love This Recipe

This dish is light, creamy, and full of fresh flavor, making it a great appetizer or side dish for sushi nights or summer meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Imitation crab sticks (kani)
Cucumber
Celery
Green apple
Japanese mayonnaise (or regular mayo)
Rice vinegar
Sugar
Salt
Tobiko or masago (fish roe)
Chives or green onion for garnish

directions

Shred or chop imitation crab sticks into bite-sized pieces.
Dice cucumber, celery, and apple into small cubes.
In a bowl, whisk together mayonnaise, rice vinegar, sugar, and salt.
Toss crab and vegetables in the dressing until well coated.
Mold salad onto a plate using a ring mold or serve freely.
Top with roe and garnish with fresh chopped chives.
Chill before serving for best texture.

Servings and timing

Serves: 4
Prep: 15 minutes
Chill: 15 minutes
Total: 30 minutes

Variations

• Add shredded carrots or mango for sweetness.
• Mix in a small amount of wasabi for spice.
• Use real crab meat for an upscale version.

storage/reheating

Store in the refrigerator in a sealed container for up to 2 days. Do not freeze or reheat.

FAQs

What is kani made from?

Kani is imitation crab, usually made from white fish like pollock.

Can I use real crab meat?

Yes, it elevates the flavor but increases cost.

What is the best mayonnaise to use?

Japanese Kewpie mayo is preferred for its rich, umami flavor.

Is this salad served cold?

Yes, it should be served chilled for best taste and texture.

What can I use instead of fish roe?

Chopped red bell pepper for color or omit entirely.

Can I make this ahead of time?

Yes, up to a day in advance is ideal.

Is this salad spicy?

No, but you can add wasabi or sriracha if desired.

Can I make it vegan?

Use vegan crab alternatives and vegan mayonnaise.

What is the texture like?

Crunchy, creamy, and slightly chewy from the crab.

Is rice vinegar essential?

It adds authentic flavor, but apple cider vinegar is an acceptable substitute.

Conclusion

Japanese Kani Salad is a light and elegant dish that combines freshness and creaminess in perfect balance. Ideal as a starter, it pairs well with sushi or other Asian-inspired meals.

Mariem