Japanese cuisine · Salads & Mezze

Kani Salad (Surimi Salad)

Shredded surimi sticks and fine cucumber strips in Japanese mayonnaise with rice vinegar and sesame.

Ingredients · for 4 servings

• 200g surimi sticks
• 1 cucumber
• 5 tbsp Japanese mayonnaise (Kewpie)
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame seeds
• 1/2 tsp salt
• 1 tsp sriracha sauce

Instructions

1. Let the surimi sticks thaw slightly, then shred lengthwise into fine strands with your fingers – don't cut them, the fibrous texture is what makes the salad.
2. Halve the cucumber lengthwise, scrape out the seeds, and cut the flesh into 5cm-long, matchstick-thin strips.
3. Toss the cucumber strips with the salt, let sit for 10 minutes, then squeeze out firmly in batches, until barely any liquid comes out.
4. Whisk together the mayonnaise, rice vinegar, soy sauce, sugar and sriracha sauce in a bowl until the dressing is smooth and silky.
5. Fold the surimi strands and cucumber strips into the dressing, mixing only until everything is evenly coated.
6. Toast the sesame seeds in a dry pan for 2 minutes, sprinkle over the salad and serve chilled right away – as a side dish or as a filling for sushi rolls.