Japanese•quick
Easy 5-min. Japanese Crab Corn Salad
A creamy, delicious corn salad with imitation crab meat, tobiko and Kewpie mayo. This quick, easy and simple Japanese crab corn salad is ready in 5 minutes with minimal ingredients! A great side dish or appetizer for the family to enjoy!
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 fl oz. canned corn (niblets)
- 1/2 cup imitation crab meat (thawed if frozen)
- 1/3 cup Japanese mayo (or regular mayo, add more as needed)
- 1.5 tbsp flying fish roe (aka tobiko, thaw if frozen)
Instructions
- 1
Open the canned corn with a can opener and strain the corn using a fine sieve to remove as much liquid as possible. Transfer the corn niblets to a large mixing bowl.
- 2
Chop imitation crab into 1-inch long pieces and add it to the corn. Mix well with a spatula.
- 3
Then mix in Japanese mayonnaise and flying fish roe into the corn mixture. Enjoy immediately or chill in the fridge for 1 hour until it's cold.