Recipe courtesy of Santos Loo

Sushi Crab Bowls

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I love Japanese crab rolls but sometimes I don’t have enough time in my day to build them (layering and rolling the rice, crab and veggies in sheets of nori). Sometimes I simply want more of the stuff that goes inside the nori. This sushi crab bowl solves the dilemma without compromising any of the flavors and textures. Each serving includes 1/4 pound of lump crabmeat seasoned with a creamy toasted sesame mayo, fresh vegetables drizzled with my sweet-tangy honey orange ginger dressing, on a bed of warm rice garnished with all the bells and whistles you expect in a crab roll.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)
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Ingredients

Honey Orange Ginger Dressing:

Sesame Mayonnaise:

Crab Bowl:

Directions

  1. For the dressing: Combine all the ingredients in a bowl or jar with a tight-fitting lid; whisk or shake until the dressing is evenly combined and emulsified. Refrigerate in an airtight container until ready to use, up to 1 week.
  2. For the sesame mayonnaise: Whisk to combine all the ingredients in a bowl. Refrigerate in an airtight container until ready to use, up to 1 week.  
  3. For the crab bowl: Combine the crab, scallions and sesame mayonnaise in a medium bowl. Gently fold the ingredients together, so as not to break up the crab too much, until evenly combined. Refrigerate in an airtight container until ready to serve or make this the day before and refrigerate overnight.  
  4. When ready to serve, place 1 1/2 cups of the cooked rice in each serving bowl. Divide the carrots, cucumbers and avocado evenly among the 4 bowls. Drizzle the honey orange ginger dressing over the vegetables, to taste. Next, add a scoop of the crab mixture to the center of each bowl. Garnish with the sesame seeds, more sliced scallions, the seaweed snack sheets and togarashi or furikake.  

Cook’s Note

I use carrots, cucumbers and avocado in these bowls but you can get creative with other vegetables you already have in your refrigerator or freezer, like shelled edamame, corn kernels, sliced radishes or thinly sliced bell peppers or cabbage. If you want to add a spicy flavor to this dish, use togarashi, a Japanese seasoning made up of ground chiles, orange peel and sesame seeds. Otherwise, garnish the dish with furikake, which is a dry Japanese condiment made up of ground seaweed, dried fish and sesame seeds.

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