Saturday, March 3, 2012
Spicy Kani Salad
6 Sticks imitation crab leg meat
2 Cucumbers (skinned, seeded, and julienne)
1/4 Cup tobiko roe
2 Splash rice vinegar
3 Tbsp mayonnaise
1 Tsp sriracha sauce
3 Tsp sesame
In a salad bowl shred crabmeat into thin strands, then add a few splash of rice vinegar and toss to combine. Drain any excess liquid then set aside.
Remove cucumber skin, julienne cucumber flesh and discard any seeds.
Add julienne cucumber strands and tobiko roe to crabmeat, then mix well to evenly distribute ingredients. Continue to add in the rest of the ingredients, and mix everything together.
Garnish with fish roe and sesame seeds.