In a large bowl, add the shredded imitation crab, julienned cucumber, and carrot.
In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, and sriracha until smooth.
Pour the dressing over the salad and gently mix until everything is evenly coated.
Transfer to a serving dish and sprinkle with panko breadcrumbs just before serving.
Notes
For extra flavor, you can add a few drops of sesame oil or garnish with toasted sesame seeds. Kani salad pairs beautifully with sushi, rice bowls, or grilled seafood.