Easy Crab Salad Sushi Topping (Japanese Salad Gunkan Style)
- Japanese Mom Makes
- 1 day ago
- 1 min read
If you’ve ever visited conveyor belt sushi spots in Japan—like Kura, Kappa, or Sushiro—you’ve likely spotted Salad Gunkan on the menu. Every restaurant has its own unique take on these creamy, Japanese mayo-based toppings; some are purely vegetarian, while others feature clams or octopus.
My homemade version uses sweet corn, crisp cucumber, and finely minced imitation crab (kani). It happens to be the absolute favorite sushi topping of my husband, who isn't a big fan of raw sashimi! Whether you want to roll it into temaki (hand rolls), scoop it onto gunkan, or serve it up "sushi taco" style, this recipe is incredibly easy, budget-friendly, and comes together so quick. Let's get cooking!
Ingredients
2 imitation crab sticks (about 45g)
70g corn kernels (canned or fresh)
1- 1½ tbsp cucumber
-For the dressing
2 tablespoons Kewpie or Japanese mayonnaise
1 tablespoon milk
¼ teaspoon sugar
Nori seaweed
sushi rice
Instructions
Prep the ingredients: Finely mince the cucumber and imitation crab sticks. If you are using canned corn, make sure to drain it well.
Make the dressing: In a bowl, mix 2 tbsp Kewpie mayonnaise, 1 tbsp milk, and ¼ tsp sugar until the sugar dissolves.
Combine: Add the minced crab, well-drained corn, and your crisp cucumber to the bowl. Toss well to coat everything in the sauce.
Taste test: Give it a taste and add a pinch of salt if needed!
Cooking Note
To avoid getting excess moisture from the cucumber, use the firm flesh near the skin or remove the seeds.
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