Spicy “Alaska Roll” Surimi Salad

This salad is a perfect combination of seafood and Asian flavors. Use as a side dish, sandwich filling, or rice bowl topping! Shelf life is 3 days refrigerated; extend with potassium sorbate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 8
- Yield: 4 ounces surimi seafood per serving
Ingredients
- 2 pounds Alaska Surimi Seafood chunks, lightly broken up
- 1 cup mayonnaise
- 3 tablespoons Sriracha (Vietnamese hot chili sauce)
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- 1 teaspoon garlic, finely chopped
- 2 teaspoons rice vinegar
- 2 cups Japanese cucumber, seeded and diced, 3/8 inch
- 2 cups avocado, diced, 3/8 inch
- 2 tablespoons furikake (Japanese nori rice seasoning)
- 1 container kaiware sprouts (Japanese radish sprouts), washed and cut into ½ inch pieces (root side removed)
Nutrition Facts
Calories | 212 |
Total Fat | 11g |
Saturated Fat | 1.5g |
Calories from Fat | 48% |
Cholesterol | 28mg |
Protein | 14g |
Carbohydrate | 15g |
Fiber | 2g |
Sodium | 515.5mg |
Calcium | 24.5mg |
Omega-3 Fatty Acids | 770mg |
Recipe courtesy of Keoni Chang, Corporate Chef, Foodland Super Markets, Ltd.
Instructions
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Step 1 Prepare salad
Reserve the nice tops from the kaiware sprouts and 1 tablespoon furikake. Combine all remaining ingredients. Garnish with the reserved kaiware sprouts and reserved furikake.
Nutrition Facts
Calories | 212 |
Total Fat | 11g |
Saturated Fat | 1.5g |
Calories from Fat | 48% |
Cholesterol | 28mg |
Protein | 14g |
Carbohydrate | 15g |
Fiber | 2g |
Sodium | 515.5mg |
Calcium | 24.5mg |
Omega-3 Fatty Acids | 770mg |
Recipe courtesy of Keoni Chang, Corporate Chef, Foodland Super Markets, Ltd.