This recipe for a tasty and comforting surimi salad with rice is perfect to bring along to the beach or a picnic, and it is super easy to make. It can easily become your go-to salad for potluck parties, too!

If you are not familiar with it, surimi is made from fish paste and has a very mild flavor. It has a slightly firm and chewy consistency, which makes it pleasant to bite into. Being made from fish, it is neither vegetarian nor vegan, though.

This salad is nearly fail-proof and very convenient. There is little preparation involved and nearly all the ingredients come from your pantry or freezer. Only the eggs and cucumber need to be fresh! So, with a little bit of planning ahead, you can always have everything you need to make the surimi salad with rice on short notice. 🙂

Most of the ingredients in the recipe have mild flavors, so it is important to use quality ingredients. First of all, use a flavorful, good quality mayo that you know and like. Mayo plays a big role in the surimi salad with rice, so it’s better not to skimp on it. Second, try to use a fresh and juicy cucumber. And finally, pay extra attention when seasoning your salad once all the ingredients are mixed.

Ingredients

1 cup parboiled rice
12 oz surimi
2 eggs
1/2 cup corn (can be from a can)
1/2 cucumber
4 tbsp mayo
Salt & pepper

Instructions

Cook the parboiled rice following the package instructions.
In the meantime, boil two hard eggs.
Chop the surimi, cucumber and hard eggs into small cubes.
When the rice has cooled down, mix it in a large bowl with the mayo, (drained) corn and other ingredients. Season with salt and pepper. Done!

Notes

The recipe is for 6 servings.
Prep time: 10 minutes.
Cooking time: 20 minutes.

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