From the plate to the mouth, there is a section that corresponds to our senses. The fascination for a dish corresponds to sight and smell. Are salads colorful will make your sense of sight fall in love with the touch of a surimi delicious. Yes, those pink-colored white strips that may be hard to taste for some, but these recipes are going to have you hooked.
The origin of this product dates back to 1500 years ago in Japan. Word surimi It stands for minced fish muscle because to get that two-tone band, you have to go through a process where everything that isn’t fish muscle is removed. This ancestral technique has survived to offer us these products with high nutritional and artisanal value.
Initially, surimi was a local product, as for technical reasons the product could not be transported. If it were to be frozen for transport, once it arrived at its destination it would be thawed and heated, causing it to lose all its gelling and emulsifying properties from the previous frost. It wasn’t until 1960 that a substance called cryptoprotectors appeared, which are sugars and salts that allow surimi to freeze and protect its proteins from cold.
In two of the three recipes, we are going to make great dressings. To make it more convenient, we recommend having a super handy hand blender on hand, which you can find for 715 on Amazon Mexico.
Preparing the first recipe
- Using a vegetable grater, grate the cucumber, carrot and surimi.
- Dice the avocado.
- In a bowl, add the vegetables, surimi and avocado.
- In a small bowl add the Greek yogurt, lemon juice and rice vinegar, mixing until well incorporated.
- Add your dressing to the salad and enjoy with a little salt and pepper if desired.
Preparation of the second recipe
- Finely chop the surimi bars with the red onion and cucumber.
- In a bowl, combine mayonnaise, chipotle pepper, lemon juice, salt and pepper.
- Add the vegetables and surimi with your chipotle sauce. *Incorporates all elements and rectifies flavor. You can add more lemon, salt or spices.
- Serve and add chopped parsley to garnish.
We know your mouth is watering already!
Preparation of the third recipe
- Combine Greek yogurt with orange juice, salt, pepper and garlic powder in a food processor.
- Cut the surimi into julienne and add the lemon juice to marinate. Let stand 5 minutes.
- In a bowl, add some rice, carrot, cucumber, avocado, chopped nori seaweed, cubed cream cheese and sesame seeds.
- Finally, place the strips of surimi and bathe the entire bowl with the vinaigrette.
Enjoy your meal!
In Direct to the Palace you can also read Five recipes with surimi, fresh, easy and cheap to prepare for any day of the week | How To Make Homemade Ranch Dressing – For Salads, Sandwiches & Fries | Discover a world of possibilities in the kitchen: make Kikkoman soy sauce the indispensable secret ingredient of your preparations