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Kani Salad Rice Bowls

A rice bowl featuring the light, refreshing textures and flavors of a Japanese kani salad.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Main Course, Meal Prep
Cuisine: Japanese
Servings: 6

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