Seafood Rice Salad Recipe

Name: Seafood Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked rice; 4 ounces canned tiny shrimp; 5 ounces canned tuna in water; 4 ounces canned whole button mushrooms; 1 carrot, shredded; 2 hard-boiled eggs, chopped; 1/2 teaspoon garlic powder; 1/2 cup mayonnaise; juice of 1/2 lemon; salt and freshly ground black pepper to taste

Servings: persons

1
Cook rice according to package directions or my way: In a small saucepan heat one tablespoon butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that's if you're using aromatic rice like Basmati or Jasmin).
2
Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you're using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
3
In a medium bowl combine all ingredients (drain the canned ingredients first), taste and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup uncooked rice, 4 ounces canned tiny shrimp, 5 ounces canned tuna in water, 4 ounces canned whole button mushrooms, and more.

Yes, Seafood Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seafood Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions