Description
This dish offers healthy fats, lean protein, and fiber, with customizable carbs depending on your rice portion. Using light mayo can reduce fat content.
Ingredients
For the Spicy Crab Salad:
Imitation crab (or real lump crab): 8 oz (225g), shredded
Mayonnaise (Japanese mayo like Kewpie preferred): ¼ cup
Sriracha: 1–2 tablespoons (adjust to heat preference)
Soy sauce: 1 teaspoon
Rice vinegar: 1 teaspoon
For the Bowl:
Cooked sushi rice: 2 cups (short-grain rice seasoned with rice vinegar, sugar, and salt)
Small cucumber: 1, julienned
Carrot: 1, julienned
Avocado: 1, sliced
Nori (seaweed): 1 sheet, cut into strips or crushed
Sesame seeds: 1 tablespoon (optional)
Optional toppings: pickled ginger, wasabi, green onions
Instructions
1. Make the Rice: Prepare sushi rice and let it cool slightly. Season with a mix of rice vinegar (2 tbsp), sugar (1 tbsp), and salt (½ tsp) if not already seasoned.
2. Prepare the Spicy Crab: In a bowl, mix shredded crab, mayo, sriracha, soy sauce, and vinegar until creamy. Chill for 10–15 minutes for best flavor.
3. Assemble the Bowl: In each serving bowl, add a layer of sushi rice. Top with spicy crab mixture, cucumber, carrot, avocado slices, and nori strips.
4. Finish and Serve: Sprinkle with sesame seeds and additional toppings as desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for rice)
- Category: Main Course, Japanese-Inspired, Bowl
- Method: Mixing, Assembling
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450–550 kcal
- Sugar: 3–5g
- Sodium: 600–800mg
- Fat: 22–28g
- Saturated Fat: 3–5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45–55g
- Fiber: 4–6g
- Protein: 18–22g
- Cholesterol: N/A