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Shredded Kani Salmon


Kani and salmon: a winning combination! Beautiful presentation that calls for little work and great taste. My kind of recipe.


Make the Salmon

1. Separate the kani sticks into long strands and dab with paper towel to absorb any excess moisture. Then pull them apart or cut them into small pieces. Place in a bowl and mix with mayonnaise, hot sauce, bread crumbs, and salt.
2. Preheat oven to 380 degrees Fahrenheit (190 degrees Celsius).
3. Arrange the salmon on a lined baking sheet and brush with soy sauce. Top with mounds of the kani mixture. Bake for 15 minutes.
4. Let cool and garnish with avocado slices and sweet sushi sauce. Sprinkle with sesame seeds for added texture.


Photography: Moishe Wulliger and Chaya Berger

Food and Prop Styling: Renee Muller and Rachel Mintz