Kani Salad
10 imitation crab sticks
3 to 4 tablespoons Japanese mayonnaise
1 cucumber
2 tablespoons tobiko (flying fish roe)
1 scallion, green and white parts, sliced very thin
Shred the imitation crab sticks into very thin strips. Cut the cucumber into thin matchsticks the same size as the imitation crab strips. Place into a small bowl
Gently fold in the mayonnaise. Refrigerate for at least 2 hours.
Top with the fish roe and sprinkle with the scallions.
Footnote - If you prefer your kani salad spicy, mix the mayonnaise with a little Sriracha.
