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Recipe by Leah Brisman

Kani Salad over Sushi Rice

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Parve Parve
Easy Easy
2 Servings
Allergens

Contains

- Soy - Egg - Gluten
30 Minutes
Diets

Ingredients

Main ingredients

  • 1 and 1/2 cups water

  • 1 cup sushi rice

  • 1-2 tablespoons rice vinegar

  • 4 sticks frozen kani, defrosted

  • 1/4 cup Gefen Mayonnaise

  • 1/2-1 teaspoon sriracha sauce (depending on level of heat desired)

  • 1 teaspoon Glicks Soy Sauce

  • 1/2 mango, peeled and diced

  • 1 small Kirby cucumber, seeded and diced

  • 1/2 avocado, thinly sliced

Directions

Prepare the Kani Salad

1.

Bring water to a boil. Stir in rice. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Let cool and stir in rice vinegar.

2.

Peel kani sticks by hand into thin strips.

3.

In a small bowl, combine mayonnaise, sriracha, and soy sauce.

4.

In a medium bowl, combine kani strips, mango, cucumber, and avocado. Add mayonnaise mixture and toss gently to combine.

5.

Spray a ring mold with nonstick cooking spray. Place it on a plate and fill with rice. Pack rice down and lift off ring. (If you don’t have a ring mold, form a ball of rice in your hands and pat it down onto the plate.). Next, layer the kani salad over the rice.

6.

Garnish with additional mango and dot the plate with sriracha sauce.

Notes:

For the presentation in the photo, cut the avocado, mango, and cucumber into long strips.

Recipe tags

Kani Salad over Sushi Rice

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