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.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 12|
|Calories from Fat: 92 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 15.1mg||5 %|
|Sodium 526.7mg||18 %|
|Potassium 89.4mg||2 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 41.8g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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