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Make the kani salad dressing. Combine ½ cup Kewpie mayo, 2 Tbsp mirin, and 1 tsp Sriracha in a small bowl, then whisk to combine. Taste and adjust seasoning, adding more Sriracha if you want more heat. Set aside.
Shred the imitation crab. Use fingers or two forks to pull apart and finely shred crab sticks, then place in a large bowl.
Toss with spicy mayo. Spoon all except 2 Tbsp of the dressing on top of the shredded kani, then toss to combine.
Add remaining ingredients. Add tobiko and tempura bits, then toss and taste salad. If you want more dressing, add remaining 2 Tbsp. If you want it spicier, add a bit more Sriracha to dressing, whisk to combine, then toss with kani salad.
Assemble, then serve! Place shredded cucumber on a serving plate, then top with spicy kani salad. Add a little extra tobiko and/or tempura bits on top, then serve immediately. Alternatively, you can toss the shredded cucumber with the kani. Enjoy!