Nature’s Best

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Total Time: 20 minutes
Serving: 2

Ingredients:

Surimi Snow Legs
Vermicelli rice noodles.
Cooked shrimp or substitute for/add surimi Snow legs-Spring roll wrappers
Carrots
Butter lettuce
Persian cucumbers

Directions:

Prep the spring roll fillings.

Start with the vermicelli noodles. Bring a large pot of water to a boil and add the noodlesand cook according to package instructions.

Drain and rinse with cool water.

Place a whole/half Surimi Snow Legs. Prep and cut the veggies thinly.

Dip the spring roll wrap in warm water for 10 seconds andproceed to add all the ingredients in the bottom halfof the wrapper.

Roll and enjoy with your favorite dipping sauce.

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Total Time: 25 minutes
Serving: 2

Ingredients:

Surimi Snow Legs
2 large English cucumbers
1 avocado thinly sliced

Directions:

Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into thin flat strips.

To assemble the rolls, lay the cucumber slices down. Then place the Surimi Snow Legs and avocado slices on the top half of the cucumber slice. Starting from the top half, carefully start rolling the cucumber slices tightly.

Cut the roll into 4-6 pieces

Serve with ponzu sauce and enjoy!

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Total Time: 20 minutes
Serving: 2

Ingredients:

Surimi Snow Legs
Seaweed
Rice
Wasabi paste
Pickled ginger

Directions:

Cook sushi rice and mix with the vinegar mixture while warm, then let it cool.

Keep your hands moist with a mixture of cold water and rice vinegar to avoid rice sticking to your hands.

Shape sushi rice into small oblong balls.

Proceed to cut seaweed into thin 2in strips.

Cut each surimi snow leg transversally in half.

Add a small amount of wasabi to the previously cut Surimi Snow Legs

Place Surimi Snow Legs on top of one of the oblong rice balls Proceed to wrap seaweed strip around the Surimi Snow Legsnigiri and close with a small piece of riceServe with ponzu sauce or soy sauce, ginger and wasabi and Proprietary & Confidential – Gadre enjoy!

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Seaweed salad is a staple appetizer/side dish in Japanese cuisine. Adding premium surimi protein to this savory and sweet dish makes it an easy, nutritious-packed and delicious appetizer alternative.

Total Time: 25 minutes
Serving: 2

Ingredients:

1 cup shredded Surimi Snow Legs
1 cup ready-to-go seaweed salad
2 tablespoons Japanese mayonnaise
1 tablespoon sesame oil
1 teaspoon sriracha sauce (adjust to taste)
1 tablespoon toasted sesame seeds

Directions:

In a bowl, combine the shredded Surimi Snow Legs with the Japanese mayonnaise, sesame oil, and sriracha sauce. Adjust the sriracha to your desired level of spiciness. Gently toss the Surimi Snow Legs with the dressing to ensure all the ingredients are well coated.

Add the ready-to-go seaweed salad to the surimi mixture. Carefully fold it in to combine, making sure the seaweed and surimi are evenly distributed and coated with the dressing.

Sprinkle toasted sesame seeds over the salad for an added nutty flavor and a pleasing crunch. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

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This traditional Japanese style salad is simple yet flavorful. The pickled cucumbers add a crunchy, sweet and tangy profile and the surimi snow legs are the perfect way to add protein and quality.

Total Time: 50 minutes
Serving: 2

Ingredients:

6-8 clam or crab shells
8 oz ground pork
4 oz Surimi Snow legs
2 oz peeled shrimp, minced
Cream cheese
3 shallots (minced)
6 coriander leaves (finely chopped)
1 tablespoon fish sauce
3 heavy dashes ground black pepper

Coating:
2 eggs (slightly beaten)

Directions:

Pull apart the Surimi Snow legs and in a bowl, mix with the cream cheese, minced shrimp, ground pork, shallots, coriander, fish sauce and ground black pepper to create the filling. The texture of the filling should be sticky.
Stuff the filling into the empty clam or crab shells using a spoon. Smooth out the surface with the back of the spoon. Bake the stuffed crab for 15-20 minutes until golden. Discard the water that seeps out.
Cool the stuffed clam/crab shells to room temperature after baking.
Serve and enjoy!

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This traditional Japanese style salad is simple yet flavorful. The pickled cucumbers add a crunchy, sweet and tangy profile and the surimi snow legs are the perfect way to add protein and quality.

Total Time: 15 minutes
Serving: 2

Ingredients:

1 Japanese or 2 Persian cucumbers.
2 Pieces of Surimi Snow legs
1/2 tsp salt
2 Tbsp rice vinegar
2/3 Tbsp sugar
1/4 tsp Soy Sauce
1/2 tsp sesame seeds

Directions:

Thinly slice cucumbers. Stir in salt and let sit for 5 minutes. Squeeze water out from cucumbers.
Cut Surimi Snow legs in halves.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture, sesame seeds, and Surimi Snow legs into previously prepared cucumbers and mix well.

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Tempura is a Japanese technique that combines a perfect balance between light, crispy and delicate. It is a great way to prepare your favorite vegetables and proteins, especially seafood!

Total Time: 25 minutes
Serving: 2

Ingredients:

1 pack of Surimi Snow Legs
1 egg
2 cups rice flour
2 cups water
2 ice cubes
Vegetable oil
3 tbsp Sesame oil

Directions:

Prepare the tempura batter. Lightly beat the egg, set aside.
Place the flour, water and mix gently and incorporate the egg, then add sesame oil and mix well.
Incorporate a couple of ice cubes into the batter.
Dip the Surimi Snow Legs into the batter.
In a large skillet heat oil over medium-high heat. Proceed to fry.
Once fried, place the Surimi Snow Legs onto a sheet of absorbing paper to rid of excess oil.

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Total Time: 20 minutes
Serving: 2

Ingredients:

Surimi Snow legs
Flour
2 Eggs
Panko (breadcrumbs)
Mayo
Sriracha (or your favorite hot sauce)
Leafy greens
Capers

Directions:

In a bowl beat eggs.
Dredge each surimi stick and Snow leg in flour, shaking off any excess flour.
Dip the flour-coated surimi snow legs into beaten eggs, ensuring it is fully coated.
Coat the surimi snow legs thoroughly with the breadcrumb (panko)
In a large skillet heat oil over medium-high heat
Carefully add the breaded surimi snow legs in the hot oil and fry until golden and crispy
Prepare the spicy mayo by mixing sriracha and mayonnaise
Serve over leafy greens, add some capers to the sauce for extra flavor.