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Submitted by Bailey Elman
This is a delicious and lighter version of the commonly made sushi salad. It’s easy and super versatile and can be tweaked to one’s liking. It can be made into a healthier option by using brown rice.
This Crispy Kani Salad is a great idea for Shabbos lunch or for Yom Tov!
3 heads of Bok choy
1 package of kani
2 cups of rice (any type, I like using either brown or basmati)
2 tbsp crushed ginger (I use the jar of precrushed ginger , you can tweak this amount depending on your preference)
2 tbsp sesame oil
1 tsp sriracha sauce
1 tsp honey
1/4 cup soy sauce
1/4 cup neutral oil
2 tbsp rice vinegar
sesame seeds
Preheat oven to 375° F.
Chop the kani into cubes and add the ingredients for the kani dressing. Mix and spread it out onto a lined baking sheet.
Place it in the oven for around 10-15 minutes or until golden brown and crispy looking.
Prepare rice as per cooking directions.
Wash, check and cut the bok choy.
Toss with the salad dressing and place the crispy kani on top.
Can garnish with sesame seeds.
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