Kanikama Salad

  •  8 oz Panamei Kanikama
  • ¼ cup of julienned carrots
  • ¼ cup of julienned cucumber
  • ¼ cup toasted panko bread crumbs
  • 2 tbsp spicy mayo
  • Sliced scallions, sesame seeds, spicy mayo, eel sauce and sliced avocado for garnish.

Cut the Panamei Kanikama in thirds and shred with your fingertips.

In a bowl combine the shredded Kanikama, carrots, cucumbers, panko bread crumbs, spicy mayo and combine.

Serve with sliced scallions, sesame seeds, spicy mayo, eel sauce and sliced avocado.

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