Surimi Rice Salad, with Peas and Corn
Posted By admin on March 24, 2009
Our Sunday recipe this week was Sanders’ choice — a surimi and rice salad. I was rather skeptical, as I am not usually one for imitation *anything*, but as soon as I tasted it, I was excited. Not only by the taste, but also because this salad has so many possibilities.
Surimi has a firm texture (important to me, because mushy fish is just not happening with me!!), as well as a slightly sweet tinge to it. It can be made from various fish: Alaskan Pollock, pacific whiting, cod, tilapia, among others. I saw in the market various incarnations of Surimi, from the imitation crab to imitation shrimp (why, I wonder?!).
Though this particular recipe is made with rice, I can easily see it being made with a small pasta, such as ditalini, small bows, elbows, or orzo. Or even without any additional rice/pasta, and just as a spread for sandwiches or on crackers. I must also admit I was skeptical about the addition of corn, but the bit of bite that it added to the salad was great. One thing I will add next time is some onion, and a bit of diced radish.
The variations and additions to this basic recipe are huge — spring onions (scallions), radish, tomato, onion, shallot, celery, fresh basil, dill.. endless almost, and I cannot wait to try a few of them.
Sander likes this salad served with wiener piglets (of course, they are his favorite food, I think. He could probably come up with a recipe that included wiener piglets to include ice cream, if he wanted).
Surimi Rice Salad, Picture courtesy of Sander Säde
Surimi Rice Salad, with Peas and Corn
2 cups rice, cooked and cooled
1 1/2 cups chopped imitation crab (surimi)
1 cup mayo
1/2 cups sour cream
1 cup peas
1 cup corn
pinch of one: oregano, basil or dill
salt & Pepper to taste
Cook the rice to package directions, and then allow to at least room temp.
Chop the crab/surimi. Mix in mayo, sour cream, oregano and mix well. Add in the corn and mix. Add in the peas and mix gently, so as not to break up the peas. Salt and pepper to taste.
Refrigerate to chill before serving.
Variations to this recipe:
Use basil, dill or any fresh/dried herb you might enjoy
Add in chopped scallions
Add in minced raddish
Add in chopped onion or shallot
Add in chopped celery
Add in diced apple
whenever my sister makes potato salad, i always eat them in less than a minute or so he he. i just love all sorts of salad. “,