Ingredients:
Crab sticks: 200 g.
Mushrooms: 300 g.
Cooked rice: 1/2 cup.
Boiled eggs: 3 pcs.
Mayonnaise: 300 g
Oil for frying: to taste.
Preparation Instructions:
Chop the mushrooms into small pieces. In a dry skillet, sauté them until the moisture evaporates.
Add a bit of oil and fry until golden brown.
Next, use a springform pan to create an attractive layered presentation.
Start by evenly distributing the cooked rice as the base layer and cover it with a light drizzle of mayonnaise.
Finely chop the crab sticks and place them on top of the rice, followed by another drizzle of mayonnaise.
Dice the boiled eggs and layer them next, adding another drizzle of mayonnaise.
Finish the fourth layer with the sautéed mushrooms as the top layer, generously drizzling with mayonnaise.
Refrigerate the salad for at least 1–2 hours to allow the flavors to meld.
That’s it! Carefully remove the springform pan before serving and garnish as desired.