Simple rice and surimi salad

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Today I'd like to share a recipe for another quick salad that will work great both at a party and as a pre-made lunch. We'll prepare a salad of surimi, rice and a whole lot of crunchy vegetables.


It's one of my favourite salads - colourful, crunchy and, most of all, delicious! We have a whole range of distinct flavours here, and they are underlined by a simple yoghurt and mayo sauce. You'll only need as much time as you require to boil the rice to make this salad, which is a great advantage in itself.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 150 g white rice
  • 250 g imitation crab (surimi)
  • 1 medium bell pepper (~ 160 g)
  • 4 gherkins (~160 g)
  • 1 medium red onion (~110 g)
  • Medium bunch of dill
  • 1 small can sweetcorn (~180 g drained)
  • 4 tbsp (~100 g) mayo (I'm using Light)
  • 4 tbsp (~100 g) Greek yoghurt
  • Salt and pepper to taste

Method

  1. Prepare 150 g white long grain rice according to package instructions. I rinsed my rice under cold running water and put it into salted boiling water. I turned the heat down to low and I cooked rice for some 15-20 minutes, until it became soft, but not mushy.
  2. Cut 250 g surimi into 0.5 cm pieces. Remove stem from one bell pepper and cut it into 0.5 cm cubes. Cube 4 medium gherkins into 0.5 cm pieces, too. Chop one medium red onion into fine cubes. Finely chop a medium bunch of dill.
  3. Once all ingredients are prepped, return to rice - it should have been done by now. Remember to check on it from time to time and take it off heat earlier if needed.
  4. Drain water from cooked rice and leave it in the pot for 5 minutes to cool slightly. Transfer it into a mixing bowl and add chopped ingredients: surimi, pepper, gherkins and red onion. Throw in one small can of sweetcorn, 100 g of mayo and 100 g of Greek yoghurt. Finish it off with 2 tbsp of chopped dill and mix the contents of the bowl thoroughly. Season to taste with salt and ground black pepper. Put the salad into a fridge for one hour for all the ingredients to get to know one another.
  5. Decorate with some chopped dill just before serving.
  6. Enjoy!

Approximate nutritional value

100 g

  • 108 kcal
  • Carbs: 16 g 
  • Fat: 3 g
  • Protein: 4 g
  • Fibre: 3 g

1 serving (recipe makes 6 servings)

  • 255 kcal
  • Carbs: 38 g 
  • Fat: 7 g
  • Protein: 8 g
  • Fibre: 6 g 

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