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Spicy Crab Poke Bowl

Spicy Crab Poke Bowl – - Recipe

Fresh lump crab is mixed with savory seasonings and served over sushi rice with crisp cucumbers, creamy avocado, and shredded carrots. A spicy mayo drizzle completes this vibrant bowl.

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Ingredients per serving

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Cooking the rice

  • Sushi rice (uncooked)calrose or other short grain rice, washed 4.0 cups
  • Water 4.0 cups
  • Rice vinegar 0.25 oz
  • Sugar 1.0 Tbsp
  • Salt 1.0 Tbsp

Assembling the bowls

  • Lump Crabfresh 5.0 cups
  • Sesame oil 1.0 Tbsp
  • Soy sauce 1.0 Tbsp
  • Mirin 1.0 Tbsp
  • Sesame seedsplus more for topping 1.0 Tbsp
  • English cucumbersliced thinly 1.0 each
  • Avocados diced 2.0 each
  • Carrotsshredded 2.0 each
  • Pickled Ginger 2.0 cups
  • Furikakemore for topping 0.25 cup
  • Hellmann's Spicy Mayo 1.0 cup

Fresh lump crab is mixed with savory seasonings and served over sushi rice with crisp cucumbers, creamy avocado, and shredded carrots. A spicy mayo drizzle completes this vibrant bowl.

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Preparation

  1. Cooking the rice

    30 minutes
    • In a saucepan, bring water to a boil. Add the rice, reduce the heat to low, and cook, covered, for 20 minutes. Then turn off the heat and let the rice steam for an additional 5 minutes.
    • In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently stir until evenly coated. Set aside.

  2. Assembling the bowls

    10 minutes
    • In a large bowl, combine the lump crab, sesame oil, soy sauce, mirin, and sesame seeds.
    • Assemble the bowls by layering the sushi rice, marinated crab, cucumbers, avocado, shredded carrot, and pickled ginger.
    • Drizzle Hellmann's Spicy Mayo on top and finish with a sprinkle of furikake seasoning.
         Tip: Use high-quality, fresh crab and mix it with seasonings just before serving to maintain the best texture and flavor.