skish
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Surimi, cucumber and sweetcorn sesame salad

A fresh Japanese-style snack.

  • 10 min
  • 1 serving
  • Pescatarian
  • Japanese cuisine
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Surimi, cucumber and sweetcorn sesame salad

Per serving

Calories
323 kcal
Protein
34.5 g
Carbohydrates
33.5 g
Fat
6.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Surimi190 g
  • Cucumber275 g
  • Canned sweetcorn55 g
  • Soy sauce14 ml
  • Rice vinegar14 ml
  • Sesame seeds8 g

Contains: gluten, eggs, soy, fish, sesame

In season: June – September

Method

  1. Toast the sesame seeds in a dry small pan over medium heat for 1–2 minutes, shaking often, until golden and fragrant.
  2. Shred the surimi with your fingers; wash the cucumber and cut it into julienne.
  3. Drain and rinse the sweetcorn and mix it with the surimi and cucumber, the soy sauce and the rice vinegar.
  4. Finish with the toasted sesame seeds.

This recipe, sized for you

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