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This Spicy Sriracha Crab and Cucumber Salad is refreshing and flavorful! This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make your own at home with the recipe for this quick and easy recipe!

Spicy Sriracha Crab and Cucumber Salad

This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy recipe!

Course Salad
Cuisine Japanese
Keyword Spicy Sriracha Crab and Cucumber Salad
Prep Time 18 minutes
Total Time 18 minutes
Servings 1 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 large cucumber
  • rice vinegar to taste
  • 4 oz quality jumbo lump crab meat (the pre-cooked kind)
  • 1 TBSP homemade or store-bought mayo
  • 2 tsp Sriracha plus extra to taste
  • 1/2-1 avocado sliced
  • a pinch of salt

TASTY TOPPINGS:

  • 1-2 tsp toasted sesame and/or chia seeds
  • 1 TBSP panko breadcrumbs (optional - skip for paleo/GF)

Instructions

  1. First peel the skin from your cucumber.
  2. Next, use a spiral slicer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
  3. Drizzle the noodles very lightly with rice vinegar. You can skip this step if you're not a fan of vinegar or acidity; I've had the dish both ways and find it delightful regardless.
  4. Next, use a fork or your fingers to shred the crab.
  5. Combine with mayo and sriracha and set atop the noodles.
  6. Top with sliced avocado. I added extra after the photo was snapped; helloooo healthy fats. Sprinkle avocado with a teeny pinch of salt to season.
  7. Garnish with sesame/chia seeds and optional panko and dig in!

Recipe Notes

If paleo or gluten-free simply skip the optional panko topping.