Start by washing and drying the cucumber and carrot. Cut into thin julienne strips, pat the cucumber dry to ensure a crunchy texture.

Gently shred the kani into smaller pieces and place in a large mixing bowl, ensuring it fluffs up.

In a separate bowl, whisk together the kewpie mayo, soy sauce, Sriracha, sesame seed oil, and lemon juice until smooth.

Add the julienned cucumber and carrot to the bowl with the kani, pour the dressing over, and gently mix.

Transfer to a serving platter or bowls. Garnish with sesame seeds or chopped chives if desired.