Surimi Salad

Surimi I guess most of us associates it with crab meat but in Japan surimi can be made out of any seafood that is pulverized to a thick paste and formed into various shapes. Typically it is made out of white fleshed fish like pollock or hake. Surimi literally means “ground meat” and the name defines the process of pulverizing the seafood meat rather than the end product hence surimi is used in making fishballs, kamaboko, fish sausage, etc. The term was just widely used to commercially call the imitation crab meat hence its used like such today.

Todays recipe will be based on this ingredient, the surimi. Surimi salad is a Japanese style salad which consists of surimi, celery, avocadoes and Japanese style mayonnaise, it is creamy in consitency with hints of sweetness from the surimi. I usually see this in Japanese fast food and sold alongside sushi.

Surimi Salad
Prep time
Total time
Serves: 3 (as a side)
  • 200g surimi crab, roughly chopped
  • 1 large avocado, cubed
  • 1 stalk celery, diced
  • 2 stalks spring onions, sliced
  • ½ cup Japanese mayonaise
  • 1 tbsp lemon juice
  • salt
  1. Combine together Japanese mayonnaise and lemon juice in a bowl, season with salt and freshly ground black pepper.
  2. Add remaining ingredients and toss, chill before serving.



No Responses

  1. How beautiful and delicious. I think there is just something very special about Japanese Mayo, it tastes so good. Your recipe is coming at a perfect time as I am having a salad potluck at Bam’s Kitchen and I already signed you up to bring one of your delicious salads. I know it might be hard to have a potluck and to commute all the way to HK so maybe we can have a virtual potluck instead. Take care, BAM

  2. sybaritica says:

    What is the difference between Japanese style mayo and regular? I’ve not tried it before.

    • Raymund says:

      Japanese mayonnaise uses rice vinegar and I guess MSG which explains its umami taste, American mayonnaise uses distilled vinegar.
      Texture is different as well as Japanese is a bit thinner than the traditional American mayonnaise.

  3. Eha says:

    Well, this delightful ‘fast food’ can surely be made at home REALLY fast 🙂 ! Even if one is contrary to the point of using Greek yogurt instead of Japanese mayonnaise!!!

  4. I’d love to try this salad, I love the flavors and the simplicity. It’s just so fresh and perfect for spring! Is Japanese mayonnaise quite different in taste from regular?

  5. I love how fresh and simple this recipe looks! Perfect for spring, I’m pinning it to try.. is Japanese mayonnaise quite different from regular?

  6. Oh my, this is perfect to pair with grilled BBQ or anything pan fried, or else just by itself. I’m going to bookmark this. Yum! Thanks for sharing and for the nice blog visit!

  7. I always do think of surimi as being made from crab – interesting that it can be made from other seafood. This looks totally delish – thanks so much!

  8. Nami | Just One Cookbook says:

    Thank you for the explanation about surimi! I didn’t know most people think surimi as crab, but that reminds me – someone mentioned fake crab as “surimi” and I thought it was interesting. Now I get it! Your salad looks good!!

  9. Delicious! This is one of the accompaniments I often have at my favourite Korean BBQ. Sometimes it’s even had pasta & corn mixed through and I often credit the jdpanese/Korean fusion dishes with the sweet (often) Kewpie mayo. Only thing is a large bowl topped with a fresh garnish looks way more appealing & satisfying than the teeny tiny portion we often get 😉

  10. foodjaunts says:

    I love this all the creamy flavors in here between the kewpie mayo and avocado. If you ever get a chance – try using kalamansi juice instead of lemon = super delish! Yours looks so pretty in the bowl.

  11. interesting that you seem to get amazing supply of asian ingredients in your place like Japanese mayonnaise…

  12. Kiran says:

    Thanks for shedding the light on surimi — food has so much history 🙂

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