Surimi I guess most of us associates it with crab meat but in Japan surimi can be made out of any seafood that is pulverized to a thick paste and formed into various shapes. Typically it is made out of white fleshed fish like pollock or hake. Surimi literally means “ground meat” and the name defines the process of pulverizing the seafood meat rather than the end product hence surimi is used in making fishballs, kamaboko, fish sausage, etc. The term was just widely used to commercially call the imitation crab meat hence its used like such today.
Todays recipe will be based on this ingredient, the surimi. Surimi salad is a Japanese style salad which consists of surimi, celery, avocadoes and Japanese style mayonnaise, it is creamy in consitency with hints of sweetness from the surimi. I usually see this in Japanese fast food and sold alongside sushi.
- 200g surimi crab, roughly chopped
- 1 large avocado, cubed
- 1 stalk celery, diced
- 2 stalks spring onions, sliced
- ½ cup Japanese mayonaise
- 1 tbsp lemon juice
- Combine together Japanese mayonnaise and lemon juice in a bowl, season with salt and freshly ground black pepper.
- Add remaining ingredients and toss, chill before serving.