Sushi Crab Bowls
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1015
- Total Fat
- 60 g
- Saturated Fat
- 7 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 31 g
- Cholesterol
- 118 mg
- Sodium
- 1322 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1015
- Total Fat
- 60 g
- Saturated Fat
- 7 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 31 g
- Cholesterol
- 118 mg
- Sodium
- 1322 mg
Ingredients
Honey Orange Ginger Dressing:
Sesame Mayonnaise:
Crab Bowl:
Directions
- 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.
- 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.
- 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.
- 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.
