Ensalada Kani (ensalada japonesa de cangrejo)

Ingredientes

• 7 oz / 200g surimi / imitation crab meat sticks
• 2 Persian or Lebanese cucumbers
• 1 cup fresh or frozen mango
• 3-4 tablespoons Kewpie Japanese mayonnaise
• 2 1/2 teaspoons soy sauce - I've used salt reduced
• 1 teaspoon rice wine vinegar or rice vinegar
• 1 teaspoon sriracha sauce (less or more depending how spicy you like it)
• 1/2 avocado
• 1 teaspoon toasted sesame seeds
• 2 teaspoons panko bread crumbs

Preparación

1. 1

   Slice cucumber in half lengthways and then into julienne thin strips

2. 2

   With your hands, pull strings off the crabs sticks lengthways. Similar to pulling string cheese (you can slice into strips using a knife but I find it turns out better using your fingers)

3. 3

   Slice mango into thin slices and add to the same bowl

4. 4

   Mix the dressing ingredients in a small bowl and pour over the salad (start by using only 3 tablespoons of mayonnaise, and add the 4th tablespoon if needed)Stir together well, it should be nice and creamy

5. 5

   Divide into 2 bowls, top each with thin slices of avocado and garnish with a sprinkle of sesame seeds and panko bread crumbs for some crunch and enjoy the perfect Kani salad