Crab Stick Rice Salad

1. 1 Crab stickspack 200 g ≈ $2.80 100 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 40 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Canned sweet cornpack 340 g ≈ $1.00 60 g
5. 5 Cucumbers≈ $3.67 per kg 80 g
6. 6 Mayonnaise 25 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice in cold water, bring to a boil in a ~2 L pot and simmer on medium heat 10–12 minutes until done, then drain and cool; hard‑boil the eggs³ for 9–10 minutes, cool and peel.

2. Cut the crab¹ sticks, cucumber⁵, and eggs³ into 1 cm cubes.

3. Mix the rice with the corn and the crab¹ sticks, then add the cucumber⁵ and eggs³ and fold gently.

4. Add mayonnaise, salt to taste, and mix until evenly distributed.

5. Chill the salad in the refrigerator for 15 minutes to let flavors meld.

6. Garnish with dill⁷ and serve cold.

7. Prepare in advance and refrigerate for up to 1 day.