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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