Begin by washing and peeling the carrot. Using a sharp knife or julienne peeler, slice the carrot and English cucumber into thin, uniform strips.

Next, take your 16 oz. of shredded crab sticks (kani) and break them down further into small, bite-sized pieces.

In a medium mixing bowl, combine Kewpie mayo, soy sauce, lemon juice, sriracha, sesame seed oil, and salt and pepper to taste. Whisk until smooth.

In a large bowl, gently toss the prepared vegetables and shredded kani with the dressing.

Transfer the completed salad to a serving dish and garnish with sesame seeds and chopped green onions.