Vicky Berman

Asian Seafood Salad

Asian seafood salad made with shrimp, crab and tobiko. Copycat recipe from your favorite Japanese restaurant.

Asian Seafood Salad Vicky Berman
  • 10-15 minutes
  • 1 Servings
  • 1 cals


  • 7 oz crab stick (imitation crab meat - splurge and get the good stuff - fish cake!)
  • 1 cup diced shrimp (about 3/4 pound uncooked shrimp with shell on)
  • 3/4 cup tobiko (fish roe)
  • 1/2-3/4 cup mayonnaise
  • 1 green onion, thinly sliced
  • Tabasco or Sriracha to taste
  • for garnish: thinly sliced avocado and cucumber cut into matchsticks


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Vicky Berman

Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.

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