Salads with rice

Salads with rice are a tasty and satisfying appetizer that always looks great on the table, no matter whether it’s a family gathering or a gathering of guests. Boiled rice goes well with vegetables and mayonnaise, so there are a lot of combinations of ingredients. In this article we have collected for you exclusively proven and incredibly tasty salad recipes: with canned fish, seafood and eggs. After reading our selection, you will surely choose the ideal salad option for yourself!

Crab salad with rice and corn

Crab salad with rice and corn is a very popular appetizer that can easily compete with Olivier. This dish will look great on the table, both during family gatherings and during a major celebration on a big occasion. Prepare everyone's favorite classic and you won't go wrong!

1. 
   How to prepare a delicious salad with rice? Boil thoroughly washed cereals in water with added salt until tender.
2. 
   To cool faster, transfer the cereal to a plate.
3. 
   Boil the eggs for 10 minutes after boiling, dip them in ice water, peel them, and cut them into small cubes.
4. 
   Cut the surimi into thin rings.
5. 
   Place crab sticks, rice, eggs and sweet corn kernels in a salad bowl.
6. 
   Mix well.
7. 
   Season the ingredients with salt and mayonnaise.
8. 
   We distribute the dressing.
9. 
   Salad with rice is ready! Serve chilled. Bon appetit!

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Mimosa salad with rice and canned fish

Mimosa salad with rice and canned fish is a traditional salad that everyone prepares in their own way. However, today we present to your attention a classic version of cooking, where fatty fish is complemented with boiled rice, eggs and vegetables - you will lick your fingers!

Cooking time – 2 hours 15 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Canned fish – 240 gr.
• Boiled rice – 250 gr.
• Boiled carrots – 2 pcs.
• Boiled eggs – 4 pcs.
• Onion – 1 pc.
• Vinegar 6% – 2 tsp.
• Water – 2 tbsp.
• Granulated sugar – ¼ tsp.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

Step 1. Place ½ boiled rice on the bottom of a deep plate and coat with a small amount of mayonnaise.

Step 2. Drain the filling from the canned fish and mash the contents with a fork - put half of it on the cereal.

Step 3. Cut the onion into half rings and marinate for half an hour in the following brine: water, vinegar, salt and a pinch of sugar. Before placing the onion on the fish, squeeze it out.

Step 4. Grind the carrots using a fine-hole grater and place on top of the onion.

Step 5. We “free” the boiled eggs from the shell and grind them on a fine grater (separate the yolks from the whites).Place the whites in the next layer and season with white sauce.

Step 6. Next, we form the layers in the following sequence: rice, mayonnaise and fish with onions, decorate the top with grated yolks.

Step 7. Place the snack in the refrigerator for at least an hour to soak, and then take a sample. Bon appetit!

Salad with rice, canned pink salmon and egg

Salad with rice, canned pink salmon and egg is an incredible riot of flavors and aromas in one plate. Despite the simplicity and availability of ingredients, the finished snack amazes with its amazing taste characteristics and delicate airy texture.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Canned pink salmon – 200 gr.
• Rice – 100 gr.
• Eggs – 3 pcs.
• Onion – ½ pc.
• Fresh cucumber – 150 gr.
• Mayonnaise – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting cooking, drain the juice from the pink salmon, boil and peel the eggs, peel the husks from the onion.

Step 2. Wash the rice thoroughly and boil over low heat until the grains are soft.

Step 3. In a salad bowl, combine the cooled cereal and fish, and also add finely chopped onion.

Step 4. Chop the eggs as desired, cut the cucumber into cubes and add to the ingredients, season the salad with mayonnaise, add pepper and salt.

Step 5. Mix.

Step 6. Place a serving ring on a flat serving plate and fill it with appetizer.

Step 7. Carefully remove the mold and serve the food to the table. Bon appetit!

Salad with canned tuna, rice and egg

Salad with canned tuna, rice and egg is a great combination of ingredients that perfectly complement and highlight each other without interrupting the main taste. To keep the snack light, we recommend using mustard and sour cream as a dressing.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Boiled rice – 200 gr.
• Eggs (boiled) – 2 pcs.
• Canned tuna – 200 gr.
• Green onion – 20 gr.
• Sour cream – 2 tbsp.
• Mustard – 1 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Remove the shells from the eggs and carefully separate the whites from the yolks.

Step 2. Leaving one yolk aside, crumble the remaining eggs and pour into a deep container.

Step 3. Finely chop the green onions and add them to the eggs along with the rice.

Step 4. Mix the salad ingredients thoroughly.

Step 5. Drain the liquid from under the fish into a bowl.

Step 6. Place the tuna in a salad bowl.

Step 7. For the sauce, mix the fish filling with yolk, sour cream, mustard, salt and spices.

Step 8. Pour the resulting mixture into the salad and mix, tasting immediately. Bon appetit!

Salad with rice and squid

Salad with rice and squid is a dish perfect for serving on a holiday table. Be sure that after trying at least a spoonful, your guests will be delighted with your culinary talent, and will also ask what the secret of cooking is. And it lies in proper cooking of seafood.

Cooking time - 30 min.

Cooking time – 10-15 min.

Portions – 5-6.

Ingredients:

• Squid – 500 gr.
• Eggs – 2 pcs.
• Boiled rice – 3 tbsp.
• Onion – 150 gr.
• Lettuce – ½-1 bunch.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Clean the squid carcasses and dip them in boiling water for no more than two to three minutes.

Step 2. Cool the seafood and cut it into strips of medium thickness.

Step 3. Peel a large onion and cut into half rings.

Step 4. Pour boiling water over the onion slices for 10 minutes and then squeeze lightly.

Step 5. Chop the peeled eggs randomly.

Step 6. In a bowl convenient for kneading, combine boiled rice with squid, onions and eggs. Season with salt and black pepper, focusing on your taste preferences.

Step 7. Add mayonnaise to the appetizer and stir to evenly distribute the dressing and spices.

Step 8. Place green salad leaves on the bottom of a flat serving dish and carefully place the appetizer on top.

Step 9. Cook and have fun!

Salad with rice, chicken and pineapples

Salad with rice, chicken and pineapples is an original and easy-to-prepare salad that will amaze you with its unique combination of products. Small slices of sweet tropical fruit add all the “zest” to the dish. Be sure to try making this snack, and you won’t regret it!

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4-6.

Ingredients:

• Chicken fillet – 300 gr.
• Canned pineapple – 300 gr.
• Rice (boiled) – 150 gr.
• Canned corn - 1 can.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

Step 1. Clean the chicken fillet from films and boil for about 20 minutes in salted water. Then remove from the broth and let cool a little time.

Step 2. Cut the meat into small slices or separate it into fibers.

Step 3. Remove the pineapple pieces from the syrup and cut into smaller segments.

Step 4.In a bowl, mix boiled rice, canned corn, fruit and chicken.

Step 5. Season the dish with white sauce and mix.

Step 6. Decorate the salad to your liking and serve immediately or put it away on the refrigerator shelf for soaking for several hours. Bon appetit!

Cod liver salad with rice and egg

Cod liver salad with rice and egg is a delicious dish that absolutely anyone can prepare. After all, the most difficult thing in the cooking process is boiling the rice and chicken eggs, after which all that remains is to cut the food and serve it beautifully before serving.

Cooking time - 30 min.

Cooking time – 10-15 min.

Portions – 4.

Ingredients:

• Canned cod liver – 200 gr.
• Rice – 100 gr.
• Eggs – 4 pcs.
• Canned green peas – 4 tbsp.
• Red onion – 1 pc.
• Green onion – 1 bunch.
• Lemon – ½ pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pour the cereal into a sieve and rinse thoroughly, pour into a saucepan and fill with water.

Step 2. Cook on low flame for 20 minutes.

Step 3. Then put it in a colander and rinse until crumbly.

Step 4. Boil the eggs, cool and peel.

Step 5. Grind the whites using a grater with large holes.

Step 6. Grate the yolks on a fine grater.

Step 7. Finely chop the greens.

Step 8. Mash the cod liver to a puree consistency along with the filling.

Step 9. Add chopped eggs, green onions, rice, green peas, chopped red onion to the fish component. Season the dish with lemon juice.

Step 10. Place the salad in a deep plate and invite the family for tasting. Bon appetit!

Salad with rice and red fish

Salad with rice and red fish is a simple and accessible way for everyone to introduce innovations into their usual diet and prepare a dish that is not much different from restaurant variations. As the main component, we suggest you use fried salmon, the meat of which will be removed from the backbone.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 5.

Ingredients:

• Frozen salmon backbone – 1 pc.
• Rice – 2/3 tbsp.
• Canned corn – 150 gr.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Lemon – 1/3 pcs.
• Vegetable oil – 80 ml.
• Dill – 4 sprigs.
• Flour – 1/3 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the thawed ridge into small segments, salt and bread in flour. Fry until done over medium heat, adding oil, without a lid.

Step 2. While warm, separate the meat from the bones, pour into a salad bowl and sprinkle with citrus fruit juice.

Step 3. Next, place the pulp of the bell pepper, cut into thin strips, into a plate.

Step 4. Then add onion rings or half rings, add a tablespoon of oil and mix - put the slices in the refrigerator for a while.

Step 5. Boil the rice in salted water until the grains are soft, drain the broth and wash the rice grains.

Step 6. Add the cooled cereal to the chilled ingredients and add chopped dill.

Step 7. Add sweet corn, from which we previously drained the juice.

Step 8. Mix the ingredients of the snack thoroughly.

Step 9. Add some salt to the salad and start the meal. Bon appetit!

Sprat salad in tomato with rice

Sprat salad in tomato with rice is a dish that is perfect for a complete and satisfying lunch or dinner that an adult can easily fill up with.To reduce cooking time, you can use ready-made crackers. And instead of dressing we use fish sauce.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Sprat in tomato – 1 can.
• Boiled rice – 100 gr.
• Eggs – 2 pcs.
• Fresh cucumber – 2 pcs.
• White bread – 2 slices.
• Sunflower oil – 2 tbsp.
• Granulated garlic - to taste.
• Italian herbs - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting cooking, cool the boiled rice and cook the eggs for about 10 minutes from the moment of boiling.

Step 2. Open the can and put the sprat along with the sauce in a bowl - knead to the desired consistency.

Step 3. Cut fresh cucumbers into arbitrary slices, cutting off the “butts”.

Step 4. Send cucumber slices and rice to the fish.

Step 5. Chop the eggs randomly and add to the salad (we leave half the egg for decoration).

Step 6. Season the dish with ground black pepper and salt - stir.

Step 7. Cut the bread slices into squares.

Step 8. Dry the crackers in hot oil until golden brown and season them with granulated garlic and Italian herbs.

Step 9. Sprinkle the salad generously with breadcrumbs and decorate with an egg - enjoy the riot of flavors. Bon appetit!

Salad with rice and shrimp

Salad with rice and shrimp is a light, but at the same time satisfying appetizer that is ideal for a late dinner that will certainly not harm your figure and stomach. You will spend very little time preparing a delicious and fresh salad with olive oil and lemon juice.

Cooking time – 35 min.

Cooking time – 10-15 min.

Portions – 6.

Ingredients:

• Shrimp – 300 gr.
• Rice – 1 tbsp.
• Water – 4 tbsp.
• Olives/olives – 100 gr.
• Soft cheese – 150 gr.
• Cherry tomatoes – 150 gr.
• Olive oil – 3 tbsp.
• Eggs – 1 pc.
• Lemon – ½ pc.
• Salt – 1.5 tsp.
• Lettuce leaves – 3-4 pcs.
• Provençal herbs – 1 tsp.

Cooking process:

Step 1. Bring four glasses of water with a teaspoon of salt to a boil, add the cereal and cook until soft. We drain the excess broth and our rice is ready.

Step 2. Add Provençal herbs and ½ teaspoon of salt to the warm rice and mix.

Step 3. Boil the seafood in boiling water for about two minutes, clean it and add it to the cereal.

Step 4. Next we send the olives, cut into circles.

Step 5. Use a mixture of lemon juice and olive oil as a dressing.

Step 6. Finely chop the lettuce and eggs, pour into a container with the rest of the ingredients.

Step 7. Cut the cheese into neat cubes and add to the appetizer.

Step 8. Gently mix the ingredients.

Step 9. Serve the salad and serve it to the table. Bon appetit!