Rice salad with surimi

Ingredients for 6 servings:

• 500 g rice (long grain)
• 250 g surimi (the stick-shaped, orange-colored on the outside)
• 1 bunch of parsley
• ⅛ liter of oil
• ⅛ liter balsamic vinegar or wine vinegar
• 1 tsp mustard
• 2 tsp sugar
• 1 small onion(s)
• 1 cube of vegetable stock
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for warm days

Cook the rice in the vegetable stock in the water until tender. Meanwhile, make the vinaigrette with the oil, vinegar, mustard, sugar, a little salt, and pepper, and whisk vigorously until creamy. Peel and finely chop the onion, and add it to the salad. Cut the surimi into 1 cm long pieces. Drain the rice and immediately pour the vinaigrette and the surimi pieces over it. Add a little more salt, if desired. Stir everything together and immediately cover tightly with foil. Let it sit in a bowl until the salad is cold (best made the day before). Before serving, finely chop the parsley, fold it in, and serve. Delicious and light – especially on warm days. Tip: If necessary, add a little more vinegar to taste to finely tune the salad. Keep the salad chilled in the refrigerator until ready to serve.