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10-Minute Crab Salad Bowl

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10-Minute Crab Salad Bowl
Crab Salad Bowl (Kani Salad) - #crab #salad #recipe #eatwell101 - This delicious crab salad recipe is easy and flavorful. Made with imitation crab, cucumber, mango, rice, and a spicy homemade dressing, this crab salad tastes wonderful!

Crab Salad Bowl Recipe – This recipe for a crab salad bowl with rice is just what you need to prepare a quick, healthy meal packed with flavor. In less than 10 minutes of prep, you get a hearty bowl of sushi rice layered together with so many delicious flavors and textures. Surimi sticks are combined with cucumber strips, diced mango, chilled rice, and a delicious mayo/sriracha dressing. This crab salad bowl has so many delicious flavors and textures. Enjoy!

Crab Salad Bowl RecipePhoto credit: ©

Ingredients list for the crab salad bowl recipe

crab salad recipePhoto credit: ©

Crab salad bowl recipe

You can make this crab salad recipe (aka Kani salad in Japanese) in just 10 minutes in prep time, which makes it an awesome grab-and-go or last-minute meal.  The flavors are like a spicy California sushi roll – well, we use almost the same ingredients! The umami flavors of the spicy mayo dressing blend perfectly with the freshness of cucumber, sweet mango, avocado, and surimi.

crab salad ingredientsPhoto credit: ©

Ingredients for the Japanese crab salad bowl

  • Imitation crab sticks: Aka surimi, made of pollock fish. The look and taste are almost the same as real crab meat.
  • Mango: Fresh mango is always best however when they aren’t in season, frozen mango cubes could also work.
  • Cucumber: Cucumber brings a refreshing flavor to the crab salad and gives it a nice texture. You can use small Persian cucumber or seedless cucumber.
  • Mayonnaise: The base for the sauce. Try Japanese mayonnaise if you can find some.
  • Soy Sauce: For saltiness and flavor. We recommend using reduced-sodium soy sauce. You can also use Tamari as a gluten-free option
  • Rice vinegar: For a zesty touch.
  • Sesame oil: This is the secret ingredient for this incredible umami flavor!
  • Sriracha sauce: or any other hot sauce you like.
  • Avocado: Creamy and healthy, avocado brings substance to the crab salad.
  • Toasted sesame seeds: For a delicious crunch and smoky flavor.
  • Scallions: They give the crab salad another layer of freshness.

how to make crab saladPhoto credit: ©

How to make this crab salad bowl

It’s so easy, just slice everything up. Prepare the mayo dressing by mixing soy sauce, sesame oil, rice vinegar, mayo, and sriracha together. Toss the imitation crab meat, cucumber, and mango into the spicy mayo. Arrange chilled rice into bowls, top with the crab salad and garnish, and with avocado slices, sesame seeds, scallion, and panko breadcrumbs. Easy!

japanese crab salad recipe how toPhoto credit: ©

quick crab salad recipePhoto credit: ©

how to make kani saladPhoto credit: ©

easy crab salad recipePhoto credit: ©

simple kani salad recipePhoto credit: ©


1. To make the crab salad bowl: Slice the cucumber in half lengthwise and then julienne into thin strips. Pull thin strings of the crab sticks lengthwise. You can also slice the crab sticks into more regular strips using a knife. Cut mango into small cubes. Add the ingredients to the same salad bowl.

2. In a bowl, combine mayo, soy sauce, sesame oil, rice vinegar, and sriracha. Pour over the ingredients in the salad bowl and mix well together so all of the salad is nicely coated with the dressing. It should be nice and creamy.

3. Arrange cooked, chilled rice into serving bowls. Serve the crab salad on top and garnish with slices of avocado, chopped scallion, a sprinkle of sesame seeds, and panko bread crumbs for some crunch! Enjoy your crab salad bowl immediately! ❤️

japanese Crab Salad Bowl RecipePhoto credit: ©

Tips for the crab salad recipe

  • You can prepare the spicy mayo dressing for this crab salad ahead of time and keep it covered in your refrigerator until you are ready to combine it with the other ingredients. Add avocado at the very last minute to avoid browning.
  • It’s best to use rice cooked the day before, or rice leftovers that you kept in the fridge.
  • This crab salad can be paired with rice noodles instead of rice.

Possible additions to this crab salad recipe

You can add chopped shrimp or tobiko (fish roe) to this crab salad bowl for extra flavor.

How to keep the crab salad leftovers?

You can store any leftover crab salad in an airtight container for up to 3 days in your refrigerator.

More rice bowl recipes you might like

kani salad recipePhoto credit: ©

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