Preparation :
- Preparing the rice : Bring a pot of salted water to the boil. Add the rice and cook for 10 minutes. Once cooked, drain and let cool.
- Fruit preparation : Peel the kiwi and cut it into cubes. Next, drain the corn. Also cut the pineapple into cubes.
- Preparation of the surimi : Cut the surimi sticks into pieces of similar size to the other ingredients.
- Assembling the vinaigrette : In a large salad bowl, pour the cider vinegar, then gradually add the salt and pepper while stirring. While whisking, slowly add the oil to emulsify well.
- Salad mixture : Add the rice, diced kiwi, pineapple cubes, shrimp, surimi and drained corn to the vinaigrette. Mix well so that all the ingredients are well coated with the dressing.
- Serving : Once the salad is well mixed, serve it on plates or bowls.
Tips :
- For an even more marine variation, do not hesitate to replace the surimi with mussels.
- If you want a healthier dish, opt for semi-brown rice for an extra nutritious touch.
