Begin by washing your English cucumber and peeling the carrot. Cut them into thin julienne strips and set aside in a large mixing bowl.

Open your package of imitation crab and shred it into bite-sized pieces. Add the shredded kani into the mixing bowl with the julienned vegetables.

In a medium bowl, combine the Kewpie mayo, soy sauce, and Sriracha. Add lemon juice and sesame seed oil. Whisk until smooth.

Pour the dressing over the kani and vegetables. Gently toss together to ensure even coating.

Taste and adjust seasoning with salt, pepper, or more Sriracha if desired.

Serve immediately or chill for about 30 minutes for enhanced flavors.