Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
First, rinse uncooked rice until the water runs clear (to remove the starch coating on the rice). Add dashi (dried bonito broth granules) and water and cook (best done in a rice cooker, but on a stovetop bring to a boil, cover and simmer for fifteen to twenty minutes). Set aside and allow to cool. Once rice is cooled "cut in" rice vinegar by sprinkling on top and using a plastic rice spatula or wooden spatula to mix in, a little at a time.
Next, mince imitation crab (surimi), onion, celery (can substitute cucumber if you don't want as much crunch or different flavor) and add to the rice. Mix together mayonnaise and patis and mix into rice/crab mixture. Last, cut or crumble nori (roaste seaweed or laver) in a little at a time (it REALLY reacts to any moisture).
Put salad in a sealed container and chill for at least two hours, overnight is better, to let flavors blend.
This is a GREAT dish for potlucks. I recommend serving individual portions with avocado slices on top and soy sauce, wasabi and pickled ginger on the side.
