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Spicy Crab Sushi Bowls Recipe

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4.5 from 114 reviews

Delicious and easy-to-make Spicy Crab Sushi Bowls featuring seasoned sushi rice topped with a creamy, spicy crab mixture and fresh vegetables. This vibrant bowl combines crunchy cucumber, creamy avocado, and julienned carrots with a hint of sesame and roasted seaweed for authentic sushi flavors in a convenient, deconstructed format. Perfect for a quick lunch or dinner with bold, tangy, and spicy notes.

Ingredients

Rice Base

  • 2 cups cooked sushi rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Spicy Crab Mixture

  • 1 cup imitation crab sticks, shredded (or real crab)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha or chili sauce

Vegetables and Toppings

  • 1 medium cucumber, thinly sliced
  • 1 avocado, diced
  • 1 medium carrot, julienned
  • 2 sheets roasted seaweed (nori), cut into small strips
  • 1 tablespoon sesame seeds

To Serve

  • Soy sauce, for serving
  • Pickled ginger, for serving

Instructions

  1. Cook the Rice: Cook sushi rice according to the package instructions. Once cooked, transfer it to a large bowl to prepare for seasoning.
  2. Season the Rice: In a small bowl, stir together rice vinegar, sugar, and salt until completely dissolved. Gently fold this mixture into the warm sushi rice, being careful not to mash the grains. Let the seasoned rice cool slightly to room temperature.
  3. Prepare the Spicy Crab: Shred the imitation crab sticks finely and place them in a separate bowl. Add mayonnaise and sriracha, mixing thoroughly until the crab is evenly coated in a smooth, spicy sauce. Adjust the sriracha quantity to your preferred spice level.
  4. Prepare Vegetables: Thinly slice the cucumber, dice the avocado, and julienne the carrot. Set all aside, ready for assembly.
  5. Cut Seaweed: Cut the roasted seaweed sheets into small thin strips to use as a garnish.
  6. Assemble the Bowls: Scoop the seasoned rice into individual serving bowls, spreading it evenly as the base layer.
  7. Add the Spicy Crab: Place a generous spoonful of the spicy crab mixture on top of the rice in each bowl.
  8. Arrange Vegetables: Neatly arrange the cucumber slices, diced avocado, and julienned carrots around the crab mixture for a colorful presentation.
  9. Add Toppings: Sprinkle sesame seeds and scatter roasted seaweed strips over the entire bowl for added flavor and texture.
  10. Serve: Serve the spicy crab sushi bowls immediately with soy sauce and pickled ginger on the side for dipping or layering flavors as you eat.

Notes

  • You can substitute imitation crab with real crab meat for a fresher taste.
  • Adjust the sriracha quantity to control the spice level according to your preference.
  • For gluten-free option, ensure soy sauce used is gluten-free.
  • Add a drizzle of toasted sesame oil for extra depth of flavor.
  • Use fresh sushi rice for best texture and flavor.

Find it online: https://crispcharm.com/spicy-crab-sushi-bowls-recipe/