Author: Keoni Chang, Corporate Chef, Foodland Super Markets, Ltd.
2 Pounds Alaska Surimi Seafood (Imitation Crab) chunks, lightly broken up
1 cup mayonnaise
3 tablespoons Sriracha (Vietnamese hot chili sauce)
1 tablespoon toasted sesame oil
½ teaspoon salt
1 teaspoon garlic, finely chopped
2 teaspoons rice vinegar
2 cups Japanese cucumber, seeded and diced, 3/8 inch
2 cups avocado, diced, 3/8 inch
2 tablespoons furikake (Japanese nori rice seasoning)
1 container kaiware sprouts (Japanese radish sprouts), washed and cut into ½ inch pieces (root side removed)
Reserve the nice tops from the kaiware sprouts and 1 tablespoon furikake. Combine all remaining ingredients. Garnish with the reserved kaiware sprouts and reserved furikake.
Chef’s Note: This salad is a perfect combination of seafood and Asian flavors. Use as a side dish or a sandwich filling. Also great as a rice bowl topping! Shelf life is 3 days refrigerated. Life can be extended with use of Potassium Sorbate.