This recipe makes for a great summer lunch because it’s cold and comes together fairly fast. A rice salad is a refreshing alternative to pasta and potato salads. This particular one is my favorite way to use “surimi,” also known as imitation crabmeat. You can use leftover cooked rice and whatever vegetables you have on hand. I didn’t grow up on seafood so I am used to having some in my freezer but you can use fresh seafood in season.
Rice salad with seafood
This recipe makes for a great summer lunch because it’s cold and comes together fairly fast. It is one of my favorite ways to use “surimi,” also known as imitation crabmeat. And it’s also a good way to use leftover cooked rice and whatever vegetables you have on hand. You can use frozen seafood, or fresh seafood in season.
Ingredients
- 100 g frozen seafood such as the Trader Joe’s Seafood Blend
- 100 g surimi (imitation crabmeat), cut in pieces
- 150 frozen mixed vegetables peas, carrots, cauliflower, corn, or any fresh veggies
- 1/2 leek I like to cut it lengthwise and use both the white and green part, sliced
- 2 heaping spoons of black olives sliced
- 100 g rice cooked
- 1 bay leaf
- 3 tbsp olive oil
- 1 tbsp vinegar
- Salt
- White pepper
Instructions
- In a small pot, bring water to boil. Add a pinch of salt, the bay leaf and seafood. Cook for about 5 minutes. Strain the seafood, discard the bay leaf and let it cool. (You can keep the broth for sauces.)
- Boil another pot of water and cook the frozen vegetables for a few minutes. Alternately, steam any veggies you are using.
- Mix the olive oil, vinegar, salt and pepper to create a dressing. I like to shake all the ingredients in a small jar with a lid.
- In a salad bowl, combine the seafood, crabmeat, leek, vegetables, olives and rice. Pour the dressing over and mix well. Chill before serving.