Spicy Crab Sushi Bowls Recipe
Spicy Crab Sushi Bowls combine the flavors of creamy avocado, fresh vegetables, and spicy crab on a bed of seasoned sushi rice. This vibrant and easy-to-make dish is perfect for a quick lunch or dinner, featuring a delightful mix of textures and bold, zesty flavors enhanced with sriracha mayo and toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Bowl
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Rice
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Spicy Crab Mixture
- 1 cup imitation crab sticks, shredded (or real crab)
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha or chili sauce
Vegetables and Toppings
- 1 medium cucumber, thinly sliced
- 1 avocado, diced
- 1 medium carrot, julienned
- 2 sheets roasted seaweed (nori), cut into small strips
- 1 tablespoon sesame seeds
To Serve
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- Cook and Season Rice: Cook sushi rice according to package instructions, then transfer it to a large bowl. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice and let it cool slightly to absorb the flavors.
- Prepare Spicy Crab: Shred imitation crab sticks into a separate bowl. Add mayonnaise and sriracha, mixing thoroughly until smooth and evenly coated. Adjust sriracha amount to achieve your preferred level of spiciness.
- Prepare Vegetables and Seaweed: Thinly slice the cucumber, dice the avocado, and julienne the carrot. Cut roasted seaweed sheets into small strips for garnish.
- Assemble Bowls: Spoon the seasoned sushi rice evenly into individual bowls, spreading it across the bottom. Add a generous spoonful of the spicy crab mixture on top of the rice.
- Add Vegetables and Toppings: Arrange cucumber slices, diced avocado, and julienned carrot around the crab mixture in the bowl. Sprinkle sesame seeds over everything and top with strips of roasted seaweed.
- Serve: Serve immediately with soy sauce and pickled ginger on the side for dipping or topping as desired.
Notes
- You can use real crab meat instead of imitation crab for a more authentic flavor.
- Adjust the amount of sriracha to control the heat level of the crab mixture.
- For a vegan version, substitute crab with seasoned tofu and use vegan mayonnaise.
- Use warm rice for easier mixing with vinegar but serve bowls at room temperature or slightly chilled.
- To add extra texture, consider including sliced radishes or edamame beans.
Find it online: https://alinacooks.com/spicy-crab-sushi-bowls-recipe/
