Kani salad is a simple combination of shredded crab and crunchy veggies tossed in a light, creamy dressing that is commonly found in Japanese restaurants as both an appetizer and as a side dish. It is refreshingly delicious and today, we are using it to make a light and flavorful rice bowl for lunches this week.
These rice bowls combine the great textures found in a kani salad with fluffy rice and that classic Asian inspired creamy, sweet and tangy sauce. They are great for meal prep and keep lunch interesting all week long.
Let’s get started…
The ingredients needed for these bowls are simple. Some finely sliced cucumber, carrots and green onion, some shredded imitation crab, some good quality mayonnaise, sweet chili sauce, rice vinegar and black pepper.
Thats it.
Begin by cooking up some of your favorite white rice. I don’t set an amount, because it really depends on just how much you want to add. I usually cook 2 cups of dry rice to pair with this amount of kani salad, but you can always add more if you prefer a bit more rice.
While your rice is cooking, whisk 1/2 cup of mayonnaise with 1 tablespoon of sweet chili sauce, a tablespoon of rice vinegar and a pinch of black pepper in a small dish and set it aside for now. This is technically the appropriate amount of sauce to coat the kani salad ingredients, but I’ll be honest, I almost always double this recipe, because the sauce it so amazing, I always want more.
Now, combine 14 ounces of shredded or flaked imitation crab with 2 large thinly sliced carrots and a julienned cucumber.
This is a classic kani salad base. It is basic, but can be customized in so many ways! My favorite addition is some thinly sliced mango. The sweetness adds something really special.
To assemble the bowls, add a layer of rice, equal amounts of the crab, cucumber and carrots and then a healthy drizzle of the sauce. I like to garnish these bowls with some thinly sliced green onion, sesame seeds and a little bit of plain panko breadcrumbs to add a different element of texture to the situation.
These bowls are very simple, but absolutely bursting with light, refreshing flavor that you will absolutely love.
If you have had a kani salad served to you before, these bowls will hopefully bring you some wonderful food memories, but if you have never had this Japanese classic then I am so excited for you to give this one a try.
You are going to love it!
Kani Salad Rice Bowls
Ingredients
- 14 ounces of imitation crab, shredded or cubed
- 2 large carrots, peeled and julienned
- 1 large cucumber, julienned
Kani Salad Dressing
- 1/2 cup of mayonnaise
- 1-2 tablespoons of sweet chili sauce
- 1 tablespoon of rice vinegar
- a pinch of black pepper
Assembly
- white rice, cooked
- green onions, thinly sliced
- sesame seeds
- plain panko breadcrumbs
Instructions
- Cook about 6 servings of your favorite white rice according to the manufacturers instructions
- While the rice is cooking, shred or cube up 14 ounces of imitation crab and julienne 2 large carrots and a large cucumber
- In a small dish, whisk 1/2 cup of mayonnaise with 1 tablespoon of sweet chili sauce, 1 tablespoon of rice vinegar and a pinch of black pepper and set aside for now
- Assemble the bowls by layering rice, crab, carrots and cucumber, drizzle everything with some of the sauce and garnish with green onions, sesame seeds and plain panko breadcrumbs
