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Satisfy Sushi Cravings With This Easy, Spicy Surimi Salad Recipe

Satisfy Sushi Cravings With This Easy, Spicy Surimi Salad Recipe
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★★★★★

5 from 18 reviews

This Easy, Spicy Surimi Salad is a refreshing and flavorful dish perfect for satisfying sushi cravings without the hassle. Combining creamy Greek yogurt with a spicy sriracha kick, tender surimi, crunchy vegetables, and delicate kelp or rice noodles, this salad offers a vibrant blend of textures and tastes. It’s a quick, healthy, and gluten-free option ideal for lunch or light dinner.

Ingredients

Scale

Dressing

  • ¼ cup plain Greek yogurt
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons soy sauce (or liquid aminos to make gluten free)
  • 2–3 teaspoons sriracha sauce (2 if less spicy, 3 if more spicy), plus a little to drizzle on top
  • ¼ teaspoon kosher salt

Main Ingredients

  • 10 ounces kelp or rice noodles
  • 10 ounces surimi (imitation crab meat), shredded and flaked apart
  • ½ cup shelled edamame, thawed
  • 2 mini cucumbers, thinly sliced (about 1 cup)
  • 2 medium carrots, peeled, cut in half and thinly sliced (about 1 cup)
  • ½ avocado, peeled, pitted and thinly sliced
  • 3 scallions, sliced
  • 1 Tablespoon white or black sesame seeds for garnish (optional)

Instructions

  1. Cook the noodles: Prepare the kelp or rice noodles according to the package instructions. Once cooked, drain them thoroughly, rinse under cold water to stop the cooking process and cool, then drain again. Set aside to keep ready for the salad.
  2. Make the dressing: In a small mixing bowl, combine the plain Greek yogurt, apple cider vinegar, soy sauce (or liquid aminos), sriracha sauce, and kosher salt. Whisk everything together until smooth and well blended. Set this spicy dressing aside.
  3. Combine salad ingredients: In a medium mixing bowl, add the shredded surimi, thawed edamame, cooked and cooled noodles, thinly sliced cucumbers, thin carrot slices, sliced avocado, and scallions. Use tongs to gently toss all these ingredients together until evenly mixed.
  4. Add the dressing and toss: Gently fold the prepared yogurt-vinegar dressing into the mixed salad ingredients, making sure not to mash the avocado. Mix until the salad is uniformly coated with the spicy, tangy dressing.
  5. Garnish and serve: Sprinkle sesame seeds over the top for a nutty crunch and visual appeal. Optionally, drizzle a little extra sriracha sauce on top for added heat. Serve immediately as a refreshing, spicy surimi salad.

Notes

  • Equipment needed: small mixing bowl, medium mixing bowl, small whisk, tongs, pan, colander, cutting board, knife.
  • To make this salad gluten free, use liquid aminos instead of soy sauce and ensure noodles are gluten free.
  • Adjust the amount of sriracha to suit your spice preference.
  • If kelp noodles aren’t available, thin rice noodles or even shirataki noodles are good substitutes.
  • For vegan adaptation, replace surimi with shredded hearts of palm or artichoke hearts and use plant-based yogurt.

Nutrition

Keywords: spicy surimi salad, sushi salad, surimi recipe, gluten free salad, easy Asian salad, cold noodle salad, healthy lunch, sriracha salad

Find it online: https://foodbylina.com/satisfy-sushi-cravings-with-this-easy-spicy-surimi-salad-recipe/