Asian Crab Rice Bowl Recipes

SUSHI CRAB BOWLS

Sushi Crab Bowls image

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.

Provided by Food Network

Time 30m

Yield 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)

Number Of Ingredients 22

Ingredients

1/2 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon freshly grated peeled ginger
1/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons tahini
1 tablespoon toasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over for shells
1/4 cup chopped scallions (about 2 scallions), plus more for garnish
6 cups warm cooked sushi rice
1 cup julienned carrots (about 2 small carrots, cut into matchsticks)
1 cup thinly sliced Persian cucumbers (2 cucumbers)
1 avocado, thinly sliced
1 tablespoon toasted sesame seeds
8 seaweed snack sheets
Togarashi or furikake, for sprinkling (see Cook's Note)

Steps:

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.

ASIAN CRAB RICE BOWL

Asian Crab Rice Bowl image

Make and share this Asian Crab Rice Bowl recipe from Food.com.

Provided by English_Rose

Categories Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, sliced
1 tablespoon gingerroot, grated
4 scallions, shredded, plus extra to serve
2 red chili peppers, shredded, plus extra to serve
2 tablespoons oil
5 ounces basmati rice, cooked and cooled
1 egg, beaten with 1 tsp sesame oil
5 ounces crabmeat
4 ounces frozen peas, defrosted
soy sauce, to taste
1 tablespoon basil, shredded
lime wedge, to serve

Steps:

Mix together the garlic, ginger, scallions and red chilis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix.
Add the rice to the garlic mix and toss until hot.
Stir in the egg, crab and peas and cook for a couple of minutes until heated through.
Stir through the basil and some soy sauce to taste.
Serve sprinkled with extra scallion, chili and lime.

Nutrition Facts : Calories 559.2, Fat 19.1, SaturatedFat 3.1, Cholesterol 135.5, Sodium 705.5, Carbohydrate 70.9, Fiber 6.5, Sugar 7, Protein 26.4

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