The Sushi Restaurant Favorite, Now at Home
Hey friends! If you’ve ever found yourself digging into a spicy crab salad at your favorite sushi spot and wishing you could make it at home, today is your day. This Spicy Mango Kani Salad is the bolder, fierier cousin of my classic Kani Mango Salad. It keeps the refreshing sweetness of ripe mango and crisp cucumber but gets a major kick from a homemade spicy mayo that rivals anything you’d get in a takeout bag.
While my Viral Spiral Cucumber Salad brings Mediterranean heat, this dish is purely Japanese-inspired. It’s creamy, crunchy, sweet, and spicy all at once. The contrast between the cool veggies and the fiery dressing is addictive, making it the perfect side dish for sushi night or a light lunch that packs a punch.
Why It Works
The secret to a great Kani salad is the balance of textures. We have the soft, savory imitation crab (kani) and juicy mango playing against the crunch of cucumbers and carrots. But in this spicy version, we add an extra layer of texture: panko breadcrumbs or tempura bits. This crunchy topping mimics the texture of a spicy crunchy roll.
The dressing is a rich blend of Kewpie mayo (essential for that authentic flavor), Sriracha, and sesame oil. It coats every strand of crab and veggie without drowning them, delivering a slow burn that builds with every bite.
The Spicy Lineup
- Kani (Imitation Crab): Shredded into thin strands. This absorbs the dressing better than chunks.
- Mango: Ripe but firm is key. You want sweetness, but you also want it to hold its shape when julienned.
- Cucumber: English or Persian cucumbers are best as they have fewer seeds and crunchier skin.
- Spicy Mayo: A mix of Kewpie mayo, Sriracha (adjust to your heat level), soy sauce, and a splash of lemon or rice vinegar.
- The Crunch: Toasted panko breadcrumbs or store-bought tempura flakes are the “secret ingredient” that makes this taste restaurant-quality.
- Tobiko (Optional): If you can find orange fish roe, it adds authentic salty pops of flavor.
Spicy Mango Kani Salad with Creamy Sesame Mayo
- Total Time: 20
- Yield: 4 1x
Description
This Spicy Mango Kani Salad features shredded imitation crab, sweet mango, and crunchy cucumbers tossed in a fiery Sriracha-Sesame Mayo. Topped with crispy panko breadcrumbs, it tastes just like the spicy crab salad at your favorite sushi restaurant.
Ingredients
1 lb imitation crab sticks (kani), shredded
1 large ripe mango, julienned
1 large English cucumber, julienned (seeded)
1 medium carrot, julienned
1/4 cup panko breadcrumbs or tempura flakes (for topping)
For the Spicy Sesame Mayo:
1/2 cup Kewpie Japanese mayonnaise
1–2 tablespoons Sriracha sauce (to taste)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar or lemon juice
1/2 teaspoon sugar (optional)
For Garnish:
1 tablespoon black or white sesame seeds
Orange tobiko (fish roe) (optional)
Instructions
1. Prepare the toppings: If using panko, toast it in a dry skillet over medium heat for 2-3 minutes until golden brown. Let cool completely.
2. Prep the salad base: Peel and julienne the mango and carrot. Julienne the cucumber (remove seeds first). Shred the imitation crab sticks into thin strands.
3. Make the dressing: In a small bowl, whisk together the Kewpie mayo, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar (if using). Taste and add more Sriracha if you want it spicier.
4. Combine: In a large bowl, toss the shredded crab, mango, cucumber, and carrot.
5. Dress: Pour the spicy mayo over the salad and toss gently to coat.
6. Serve: Transfer to a serving dish. Right before serving, top generously with the toasted panko/tempura flakes, sesame seeds, and tobiko (if using).
Notes
Toasting the panko is essential for that “crunchy roll” texture.
Add the crunchy toppings just before serving so they stay crisp.
Kewpie mayo is richer than American mayo and highly recommended for authentic flavor.
For extra heat, add a pinch of cayenne pepper or diced serrano peppers to the dressing.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 14g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Mix It Up
Step 1: Shred the Kani: Take your imitation crab sticks and unroll them or pinch and pull to shred them into fine, spaghetti-like strands. This texture is crucial for holding the sauce.
Step 2: Julienne Veggies: Slice the cucumber, mango, and carrots into thin matchsticks about the same length as your crab strands. Uniformity makes it easier to eat!.
Step 3: Make the Spicy Mayo: In a small bowl, whisk together 1/2 cup Kewpie mayo, 1-2 tablespoons Sriracha (depending on how spicy you like it), 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and a squeeze of lemon juice.
Step 4: Toss: In a large bowl, combine the crab, mango, cucumber, and carrots. Pour the spicy mayo over the top and toss gently until everything is coated.
Step 5: Top with Crunch: Just before serving, sprinkle generously with toasted panko or tempura bits and sesame seeds. If you add the crunch too early, it will get soggy!.
Make It Your Own
- Extra Heat: Add a pinch of cayenne or diced jalapeños if Sriracha isn’t enough for you.
- Creamy Twist: Fold in diced avocado just before serving for cooling creaminess.
- Low Carb: Skip the mango and carrots and serve it over a bed of greens for a spicy crab salad bowl.
- Pair It: Serve alongside Spicy Green Goddess Salad for a duo of spicy, creamy salads at your next potluck.
Sweet, Spicy, & Crunchy
This Spicy Mango Kani Salad is a texture lover’s dream. It’s creamy, spicy, and packed with fresh crunch. One bite and you’ll skip the takeout.
