Kani Salad Recipe (Japanese Crab Salad) ✨ Ingredients: • 1 lb imitation crab sticks (shredded or thinly sliced lengthwise) • 1 large carrot (julienned) • 1 large English cucumber (cut in thirds, seeded, and julienned) • 1 cup Kewpie mayonnaise (Japanese mayo) • 2 tbsp rice vinegar • 1–2 tbsp Sriracha (adjust to taste) • 1–2 tbsp tobiko (flying fish roe, optional) • 1 tsp sugar • Panko bread crumbs (for topping) • Chopped green onions (optional, for garnish) Instructions: 1. Make the Dressing — In a large bowl, whisk together Kewpie mayo, rice vinegar, Sriracha, and sugar until smooth. 2. Assemble the Salad — Add shredded crab sticks, carrot, and cucumber to the bowl. Gently toss until evenly coated. 3. Serve — Just before serving, top with tobiko, panko bread crumbs for crunch and sprinkle with green onions, if using. 4. Enjoy — Serve immediately or store leftovers in the fridge for up to 3–4 days. ✨ Pro Tip: Chill the kani salad for 30 minutes before serving for the b...