Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) surimi crab sticks, diced 1/4 inch
- 2 cups cooked long-grain white rice, cooled (from 2/3 cup dry)
- 4 large eggs, hard-boiled and chopped
- 1 cup (170 g) sweet corn kernels, drained
- 1/2 cup (50 g) thinly sliced scallions
- 2/3 cup (160 g) mayonnaise
- 3/4 tsp fine sea salt, or to taste
- 1/8 tsp white or black pepper (optional)
- Fresh dill or extra scallions for garnish (optional)
Do This
- 1. Cook rice: Rinse 2/3 cup rice; simmer with 1 cup water, covered, 12 minutes. Rest 10 minutes; spread to cool.
- 2. Hard-boil eggs: Cover with cold water; boil, then simmer 10 minutes. Ice bath 5 minutes; peel.
- 3. Dice surimi 1/4 inch; slice scallions; drain corn very well.
- 4. Chop eggs; measure 2 cups cooled rice.
- 5. In a large bowl, whisk mayo, salt, and pepper. Fold in rice, surimi, corn, eggs, and scallions.
- 6. Cover and chill 60 minutes at 37–40°F (3–4°C). Adjust salt and serve garnished.
Why You’ll Love This Recipe
- All the classics: sweet surimi, buttery corn, fluffy rice, tender eggs, and crisp scallions—bound with creamy mayo.
- Perfectly seasoned and chilled so the flavors meld into a harmonious, nostalgic party salad.
- Budget-friendly, simple ingredients, and foolproof steps for reliable results.
- Ideal make-ahead dish—tastes even better after a rest in the fridge.
Grocery List
- Produce: Scallions, optional fresh dill
- Dairy: Eggs
- Pantry: Surimi crab sticks, long-grain white rice, canned sweet corn, mayonnaise, fine sea salt, pepper
Full Ingredients
For the Salad
- 12 oz (340 g) surimi crab sticks (imitation crab), diced 1/4 inch (6 mm)
- 2 cups cooked long-grain white rice, fully cooled (from 2/3 cup/125 g dry rice + 1 cup/240 ml water)
- 4 large eggs, hard-boiled, cooled, and chopped
- 1 cup (170 g) sweet corn kernels, drained very well
- 1/2 cup (50 g) thinly sliced scallions (green and light green parts)
- Optional garnish: 1–2 tbsp chopped fresh dill or extra scallions
Seasoning & Dressing
- 2/3 cup (160 g) mayonnaise
- 3/4 tsp fine sea salt (start with 1/2 tsp; add the remaining 1/4 tsp to taste)
- 1/8 tsp white or black pepper (optional)
- 1 tbsp cool water (optional, to loosen the dressing)
Step-by-Step Instructions
Step 1: Cook fluffy rice
Rinse 2/3 cup (125 g) long-grain white rice in cool water until it runs mostly clear. Combine the rice with 1 cup (240 ml) water in a small saucepan. Bring to a gentle boil over medium heat, cover, reduce to low, and simmer for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Spread the rice on a tray to steam off and cool until no longer warm, about 15 minutes. Measure 2 cups for the salad.
Step 2: Hard-boil the eggs
Place 4 large eggs in a saucepan and cover with 1 inch (2.5 cm) cold water. Bring to a rolling boil (around 212°F / 100°C), then reduce to a gentle simmer, cover, and cook for 10 minutes. Transfer to an ice bath for 5 minutes. Peel and chop into small dice.
Step 3: Prep surimi and vegetables
Dice the surimi crab sticks into neat 1/4-inch (6 mm) cubes so they hold their shape. Thinly slice the scallions (avoid the tough dark-green tips). Drain the corn well; pat dry with a paper towel to prevent excess moisture in the salad.
Step 4: Make the dressing
In a large mixing bowl, whisk together 2/3 cup (160 g) mayonnaise, 1/2 teaspoon of the salt, and pepper if using. If your mayo is very thick, whisk in up to 1 tablespoon cool water to loosen slightly—it should lightly coat the rice, not clump.
Step 5: Fold the salad together
Add the cooled rice, diced surimi, drained corn, chopped eggs, and scallions to the bowl. Using a flexible spatula, gently fold until everything is evenly coated. Avoid mashing to keep the rice fluffy and the surimi distinct.
Step 6: Season “just right”
Taste and adjust salt, adding some or all of the remaining 1/4 teaspoon as needed. The salad should taste lightly salted now; it will mellow further as it chills.
Step 7: Chill to meld flavors
Cover and refrigerate for at least 1 hour at 37–40°F (3–4°C). This rest lets the rice absorb flavor and the dressing settle into a cohesive, creamy finish.
Step 8: Serve
Give the salad a gentle stir. Spoon into a chilled serving bowl or mold it into a neat mound with a ring mold. Garnish with chopped dill or extra scallions. Serve cold.
Pro Tips
- Cool rice completely before mixing to prevent a heavy, gluey texture.
- Dice everything uniformly (about 1/4 inch) so each bite is balanced and pretty.
- Drain corn thoroughly and pat dry to avoid watering down the dressing.
- Lighten the mayo by whisking in a spoonful of water—classic flavor, silkier texture.
- Chill at least 1 hour; overnight is even better for deeper, melded flavor.
Variations
- Cucumber crunch: Fold in 1 cup small-diced seedless cucumber (patted dry) just before serving.
- Fresh crab upgrade: Replace part of the surimi with an equal amount of lump crab for a luxe twist.
- No-rice version: Skip rice and add 1 extra egg plus 1 cup diced cucumber or blanched peas for a lighter salad.
Storage & Make-Ahead
Store the salad in an airtight container in the refrigerator at 37–40°F (3–4°C) for up to 3 days. For best texture, fold in cucumbers or delicate herbs just before serving. Do not freeze (mayo and rice do not thaw well). The salad can be made 24 hours ahead; it tastes even better the next day—just stir and adjust salt before serving.
Nutrition (per serving)
Approximate values: 380 calories; 25 g fat; 28 g carbohydrates; 11 g protein; 2 g fiber; 620 mg sodium. Values will vary based on brands, especially mayo and surimi.
