Make your favorite spicy crab roll flavors in a simple, deconstructed bowl format. This no-roll sushi alternative is quick to prepare and perfect for a weeknight meal.
Author:ellievance
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:2 servings 1x
Category:Lunch
Method:Assembly
Cuisine:Japanese Inspired
Diet:Low Fat
Ingredients
Scale
2 cups cooked short-grain white rice, seasoned with 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt
8 ounces imitation crab meat (or real crab), shredded
1/4 cup mayonnaise
2 tablespoons Sriracha sauce (adjust for spice level)
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 avocado, sliced
1/2 English cucumber, thinly sliced
1 tablespoon toasted sesame seeds
1 green onion, thinly sliced
Optional: Nori sheets, crumbled, for garnish
Instructions
Prepare the sushi rice: While the rice is still warm, gently mix in the rice vinegar, sugar, and salt until combined. Let it cool slightly.
Make the spicy crab salad: In a medium bowl, combine the shredded crab meat, mayonnaise, Sriracha sauce, sesame oil, and soy sauce. Mix until the crab is evenly coated.
Assemble the bowl: Divide the seasoned rice evenly between two serving bowls. This forms the base of your deconstructed sushi bowl.
Layer the toppings: Arrange the spicy crab salad, sliced avocado, and sliced cucumber neatly over the rice in each bowl.
Garnish: Sprinkle the toasted sesame seeds and sliced green onion over the top of the bowls. If desired, crumble a small amount of nori over the ingredients for extra flavor.
Serve immediately.
Notes
For a richer flavor, you can lightly sear the crab mixture in a pan for one minute before adding it to the bowl.
If you prefer a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
This recipe works well for Asian inspired meal prep; store the rice, crab mix, and vegetables separately and assemble just before eating.