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.