Have you ever made a rice salad with mayonnaise? Until about a month ago I thought every single visitor of my blog would answer this question positively. For long years I was convinced such a leftover salad was popular everywhere around the world, especially among the nations for which rice is a staple. Then, astonished, I realised rice salad was a total novelty for my Japanese teacher, who took my recipe and prepared her very first rice salad. Her enthusiastic feedback emboldened me to post this casual dish. One’s staple is often another person’s discovery, so I hope that regular rice salad makers will forgive me such a basic recipe and will not consider this post pretentious.
I cook a lot of Asian dishes, so leftover rice is my everyday fare. To be honest, I always steam more rice than needed because we are particularly fond of fried rice and of course rice salads. Rice salads have always been for me a safe bet in the simple & quick meals category, especially in summertime when they become a chilling alternative to fried rice. I prepare many different versions, depending on what I have in the fridge, but the mixture of shrimp, avocado and cucumber is probably the most frequent. First of all I am very fond of this combination (see below other dishes including it) and keeping the three ingredients in stock is quite easy (I buy frozen raw shrimp). Almost all my rice salads include canned corn, a necessary sweet accent and a delicate softer but still crunchy note. In my opinion shrimp, avocado and rice literally scream for mayonnaise, so I have never tested this version with other sauces, although I serve other rice salads with mustard vinaigrette. I know this bowl might not look very appetising, but if you like the main ingredients and have never tried making a leftover rice salad, you should give it a go. I am almost certain you will not regret it.
Here are two other dishes with my beloved shrimp, avocado and cucumber combination (accidentally they also include rice and mayonnaise):
TIPS: This is a laid back, casual meal. I change the ingredients’ proportions according to my mood and to what I find in the kitchen. Therefore the below amounts are approximate.
I find that leftover, one day old rice is the best option in rice salads. It should at least stay several hours in a closed container before the salad is served.
Preparation: 10 minutes
Ingredients (serves 2 hungry people as a main course):
15 medium shrimp (shelled, deveined and blanched)
1/2 long cucumber
1 1,2 – 2 cups (about 375 – 500 ml) cooked rice
1 red onion or 1 big spring onion
1 can corn (300 g/about 10 oz)
a couple of tablespoons mayonnaise
(Tabasco, Worcestershire sauce)
Chop finely the onion or spring onion.
Cut up the remaining ingredients.
Drain the corn.
Heat the rice in a microwave until is tepid (it will help to break the grains and to avoid lumps).
In a big bowl combine all the ingredients, add the mayonnaise, salt, pepper, Tabasco and Worcestershire.