Ingredients:

  • 1 lb (450g) imitation crab (kani), shredded
  • 1 cup (150g) English cucumber, deseeded and thinly sliced
  • 1 cup (130g) carrots, julienned or shredded
  • 2 tbsp (10g) green onions, thinly sliced
  • 1/4 cup (60g) Japanese mayo (Kewpie)
  • 2 tbsp (30g) plain non-fat Greek yogurt
  • 1 tbsp (15g) sriracha
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5g) honey
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) toasted sesame seeds
  • 1 tbsp (15g) tobiko
  • 1 sheet nori, thinly sliced

Instructions:

  1. Slice the English cucumber into thin matchsticks, use a spoon to remove the watery center seeds, and pat the slices dry with paper towels. Shred the carrots and imitation crab into thin strips.
  2. In a small bowl, combine the Japanese mayo, Greek yogurt, Sriracha, lemon juice, honey, and toasted sesame oil. Whisk vigorously until the dressing is smooth and glossy.
  3. Place the shredded kani, cucumbers, and carrots into a large mixing bowl. Pour the dressing over the top and gently fold with a spatula until the vegetables are evenly coated.
  4. Garnish the salad with toasted sesame seeds, tobiko, and thinly sliced nori strips before serving.