Crab Rice Bowl Recipe – This recipe for a crab rice bowl is just what you need to prepare a quick, healthy meal packed with flavor. In less than 10 minutes of prep, you get a hearty bowl of sushi rice layered with many delicious flavors and textures. Surimi sticks are combined with cucumber strips, diced mango, chilled rice, and a delicious mayo/sriracha dressing. This crab rice bowl has so many delicious flavors and textures. Enjoy!
Table of Contents
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Ingredients list for the crab rice bowl recipe
- 1/2 lb (220g) imitation crab surimi sticks
- 1/2 cucumber, sliced into thin sticks
- 1 cup fresh mango, diced
- 2 tablespoons mayonnaise
- 2 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha sauce
- 2 cups cooked rice (chilled)
- ½ avocado, sliced
- 2 teaspoons toasted sesame seeds
- 2 teaspoons panko bread crumbs
- 1 tablespoon chopped scallion for topping
Photo credit: © Eatwell101.com
Crab salad bowl recipe
You can make this crab salad recipe (aka Kani salad in Japanese) in just 10 minutes in prep time, which makes it an awesome grab-and-go or last-minute meal. The flavors are like a spicy California sushi roll – well, we use almost the same ingredients! The umami flavors of the spicy mayo dressing blend perfectly with the freshness of cucumber, sweet mango, avocado, and surimi.
Photo credit: © Eatwell101.com
Ingredients for the crab rice bowl
- Imitation crab sticks: Aka surimi, made of pollock fish. The look and taste are almost the same as real crab meat.
- Mango: Fresh mango is always best however, when they aren’t in season, frozen mango cubes could also work.
- Cucumber: Cucumber brings a refreshing flavor to the crab salad and gives it a nice texture. You can use small Persian cucumber or seedless cucumber.
- Mayonnaise: The base for the sauce. Try Japanese mayonnaise if you can find some.
- Soy Sauce: For saltiness and flavor. We recommend using reduced-sodium soy sauce. You can also use Tamari as a gluten-free option
- Rice vinegar: For a zesty touch.
- Sesame oil: This is the secret ingredient for this incredible umami flavor!
- Sriracha sauce: or any other hot sauce you like.
- Avocado: Creamy and healthy, avocado brings substance to the crab salad.
- Toasted sesame seeds: For a delicious crunch and smoky flavor.
- Scallions: They give the crab salad another layer of freshness.
Photo credit: © Eatwell101.com
How to make this crab rice bowl
It’s so easy; just slice everything up. Prepare the mayo dressing by mixing soy sauce, sesame oil, rice vinegar, mayo, and sriracha. Toss the imitation crab meat, cucumber, and mango into the spicy mayo. Arrange chilled rice into bowls, top with the crab salad and garnish, and with avocado slices, sesame seeds, scallion, and panko breadcrumbs. Easy!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the crab rice bowl: Slice the cucumber in half lengthwise and then julienne into thin strips. Pull thin strings of the crab sticks lengthwise. You can also slice the crab sticks into more regular strips using a knife. Cut mango into small cubes. Add the ingredients to the same salad bowl.
2. In a bowl, combine mayo, soy sauce, sesame oil, rice vinegar, and sriracha. Pour over the ingredients in the salad bowl and mix well together, so all of the salad is nicely coated with the dressing. It should be nice and creamy.
3. Arrange cooked, chilled rice into serving bowls. Serve the crab salad on top and garnish with slices of avocado, chopped scallion, a sprinkle of sesame seeds, and panko bread crumbs for some crunch! Enjoy your crab rice bowl immediately! ❤️
Photo credit: © Eatwell101.com
Tips for the crab rice recipe
- You can prepare the spicy mayo dressing for this crab salad ahead of time and keep it covered in your refrigerator until you are ready to combine it with the other ingredients. Add avocado at the very last minute to avoid browning.
- It’s best to use rice cooked the day before or rice leftovers in the fridge.
- This crab salad can be paired with rice noodles instead of rice.
Possible additions to this crab rice recipe
Add chopped shrimp or tobiko (fish roe) to this crab salad bowl for extra flavor.
How to keep the crab rice leftovers?
You can store any leftover crab salad in an airtight container for up to 3 days in your refrigerator.
More rice bowl recipes you might like
Photo credit: © Eatwell101.com
