Ingredients:

  • 250g imitation crab sticks (kani)
  • 300g English cucumber, julienned
  • 200g firm mango, julienned
  • 0.5 tsp sea salt
  • 60ml Kewpie Japanese mayonnaise
  • 15ml sriracha
  • 5ml unseasoned rice vinegar
  • 2.5ml soy sauce
  • 1.25ml toasted sesame oil
  • 30g tobiko (flying fish roe)
  • 5g toasted black and white sesame seeds
  • 15g panko breadcrumbs

Instructions:

  1. Unwrap the imitation crab sticks and use your fingers to pull the fibers apart into thin, wispy strands rather than chopping.
  2. Julienne the English cucumber into thin matchsticks. Toss with sea salt in a colander and let sit for 10 minutes to purge excess moisture, then squeeze dry using a kitchen towel.
  3. Julienne the firm mango into uniform matchsticks to match the size of the cucumber.
  4. In a small bowl, whisk together the Kewpie mayonnaise, sriracha, rice vinegar, soy sauce, and toasted sesame oil until smooth.
  5. In a large mixing bowl, combine the shredded kani, dried cucumber strands, and mango. Pour the dressing over the ingredients and toss gently to coat.
  6. Fold in the tobiko and garnish with toasted sesame seeds and panko breadcrumbs for texture immediately before serving.