Need a delicious, flavorful, and incredibly fast meal? This Quick Crab Salad Rice Bowl is your answer! It’s a delightful combination of chilled cooked rice topped with a creamy, slightly spicy “crab salad” made from imitation crab sticks (surimi), crisp cucumber, sweet mango, and a zesty mayo-based dressing. I absolutely love recipes like this Crab Rice Bowl because they come together in about 10 minutes flat, require no cooking (if you have leftover rice!), and taste wonderfully fresh and satisfying. It’s perfect for a quick lunch, a light dinner, or anytime you need a speedy meal, especially on these pleasant spring evenings!
Why You’ll Love This Crab Rice Bowl
- Super Quick & Easy: Ready in about 10 minutes using imitation crab and cooked rice!
- Flavor Packed: A delicious blend of creamy, sweet, savory, and slightly spicy flavors.
- No-Cook (Mostly!): Perfect for warm weather or when you don’t want to heat up the kitchen (just needs cooked rice).
- Refreshing and Light: A satisfying yet light meal option.
- Customizable: Easily adjust the dressing spice level or add different mix-ins.
Ingredients for Crab Rice Bowl
Here’s what you’ll need to assemble this quick and easy bowl. The full list with measurements is in the recipe card below.
Crab Salad
- Imitation crab (surimi sticks) (Seafood Product)
- Cucumber, sliced into thin sticks (Vegetable)
- Fresh mango, diced (Fruit)
Dressing
- Mayonnaise (Condiment)
- Low-sodium soy sauce (Condiment)
- Sesame oil (Oil/Flavoring)
- Rice vinegar (Acid)
- Sriracha sauce (or to taste) (Condiment)
Bowl Base & Garnish
- Cooked rice (chilled) (Grain)
- Avocado, sliced (Fruit)
- Toasted sesame seeds (Seeds)
- Panko bread crumbs (for crunch) (Breadcrumbs)
- Chopped scallion (for topping) (Vegetable)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple combination in this Crab Rice Bowl, but feel free to customize!
- Use Real Crab: Substitute cooked lump crab meat for the imitation crab for a more decadent bowl.
- Add More Veggies: Mix in shredded carrots, edamame, or thinly sliced red bell pepper.
- Make it Spicier: Add more Sriracha or a pinch of cayenne pepper to the dressing.
- Different Dressing: Try a ginger-lime vinaigrette or a simple drizzle of eel sauce (unagi sauce) instead of the creamy dressing.
- Add Furikake: Sprinkle Japanese rice seasoning (furikake) over the top instead of plain sesame seeds.
- Cream Cheese: Mix a tablespoon of softened cream cheese into the dressing for extra creaminess, similar to some sushi rolls.
How to Make Quick Crab Salad Rice Bowl
Let me show you how incredibly fast it is to put together this Crab Rice Bowl:
Prep Ingredients
- First, I prepare the “crab salad” components. I slice the cucumber in half lengthwise and then julienne it into thin strips or sticks.
- I shred the imitation crab sticks. The easiest way I find is to simply pull thin strings off the sticks lengthwise with my fingers. Alternatively, you can slice the crab sticks into thin strips or rounds using a knife.
- I dice the fresh mango into small cubes.
- I place the julienned cucumber, shredded imitation crab, and diced mango into the same salad bowl.
Make Dressing and Crab Salad
- In a separate small bowl, I combine the dressing ingredients: mayonnaise, low-sodium soy sauce, sesame oil, rice vinegar, and Sriracha sauce. I whisk them together until smooth.
- I pour this dressing over the crab, cucumber, and mango mixture in the salad bowl.
- I mix well together, ensuring all the ingredients are nicely coated with the creamy dressing.
Assemble the Bowls
- I arrange the cooked, chilled rice into my serving bowls.
- I spoon the prepared crab salad mixture generously on top of the rice.
- I garnish with slices of fresh avocado, chopped scallions, a sprinkle of toasted sesame seeds, and a sprinkle of panko bread crumbs for some delightful crunch!
- Serve the Crab Rice Bowl immediately! Enjoy! ❤️
Tips and Tricks for the BEST Crab Rice Bowl
Here are my secrets for making this Crab Rice Bowl truly exceptional:
- Use Chilled Rice: Leftover, chilled cooked rice works perfectly for this recipe and helps keep the bowl refreshing.
- Shred Crab Sticks: Pulling the imitation crab into thin strings gives it a great texture that mixes well in the salad.
- Adjust Dressing: Taste the dressing before adding it to the salad and adjust the soy sauce, sesame oil, or Sriracha to your liking.
- Fresh Mango: Use a ripe but firm mango for the best sweet flavor and texture that holds up when diced.
- Don’t Skip the Crunch: The panko breadcrumbs and sesame seeds add a wonderful textural contrast to the creamy salad and soft rice.
How to Serve
This Crab Rice Bowl is a perfect light meal! Serve it:
- For Lunch: A quick, easy, and refreshing lunch option.
- For a Light Dinner: When you want something satisfying but not too heavy.
- Deconstructed: Arrange the components separately on a platter for a build-your-own bowl experience, great for picky eaters or entertaining.
Serve immediately after assembling.
Make Ahead and Storage
This bowl is best assembled just before serving to maintain the best textures. However, components can be prepped ahead:
- Rice: Cook rice up to 2-3 days ahead and store covered in the refrigerator.
- Crab Salad Mixture: Prepare the crab salad (crab, cucumber, mango, dressing) up to 1 day ahead and store covered in the refrigerator. Note that the cucumber may release some water.
- Assembly: Assemble the bowls just before serving. Leftovers are best eaten within a day as the rice can harden and the textures change.
FAQs about Quick Crab Salad Rice Bowl
- Can I use real crab meat?
- Yes! Substitute about ½ pound of cooked lump crab meat for the imitation crab for a more premium version of this Crab Rice Bowl. Gently fold it in to avoid breaking it up too much.
- Is imitation crab gluten-free?
- It depends on the brand. Many imitation crab products contain wheat starch. Check the packaging carefully if you need a gluten-free option and use tamari instead of soy sauce.
- What if I don’t like spicy food?
- Simply omit the Sriracha from the dressing for a mild version of this Crab Rice Bowl.
Enjoy this incredibly quick, easy, flavorful, and refreshing Crab Salad Rice Bowl! It’s a perfect light meal solution.
Print
Crab Rice Bowl (10-Minute)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 bowls 1x
- Category: Main Course, Bowl, Salad
- Cuisine: Asian-Inspired, Fusion
Description
This delicious crab rice bowl recipe is easy and flavorful. Made with imitation crab, cucumber, mango, rice, and a spicy homemade dressing, this crab salad served over rice tastes wonderful and comes together quickly!
Ingredients
For the Crab Salad:
- 1/2 lb (220g) imitation crab (surimi sticks)
- 1/2 English cucumber, cut into thin matchsticks (julienned)
- 1 cup fresh ripe mango, diced
- 1 tablespoon chopped scallion (green onion), plus more for garnish
For the Spicy Mayo Dressing:
- 2 tablespoons mayonnaise
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha sauce (or to taste)
For Serving/Assembly:
- 2 cups cooked rice (white, brown, or sushi rice), chilled
- 1/2 ripe avocado, sliced
- 2 teaspoons toasted sesame seeds
- 2 teaspoons panko bread crumbs (for crunch)
Instructions
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Prepare Crab Salad Ingredients:
- Prepare the imitation crab: Pull apart the surimi sticks lengthwise into thin strings, or slice them into thin strips with a knife.
- Prepare the cucumber: Cut the cucumber in half lengthwise, then julienne it into thin matchsticks.
- Dice the mango into small cubes.
- Place the shredded/sliced crab, julienned cucumber, diced mango, and 1 tablespoon of chopped scallion into a medium salad bowl.
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Make Spicy Mayo Dressing: In a separate small bowl, whisk together the mayonnaise, soy sauce, sesame oil, rice vinegar, and Sriracha until smooth and well combined.
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Combine Crab Salad: Pour the dressing over the ingredients in the salad bowl. Toss gently until everything is nicely coated and creamy.
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Assemble Bowls: Divide the cooked, chilled rice evenly among serving bowls.
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Top and Garnish: Spoon the crab salad mixture generously over the rice in each bowl. Garnish with slices of avocado, a sprinkle of toasted sesame seeds, a sprinkle of panko bread crumbs (for crunch), and additional chopped scallion.
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Serve: Serve the crab rice bowls immediately.
Notes
- Imitation Crab: Surimi sticks are easy to shred or slice for this recipe.
- Rice: Chilled, cooked rice (like leftover rice) works perfectly for the base of these bowls. Sushi rice, jasmine, or basmati are good options.
- Mango: Use a ripe but firm mango for the best flavor and texture.
- Dressing: Adjust the amount of Sriracha to control the spiciness.
- Panko: Adds a delightful crunch, mimicking tempura bits often found in sushi rolls.
- Storage: This dish is best assembled and eaten fresh. Leftover crab salad (without rice or avocado) can be stored in the refrigerator for up to 2 days.