Name: Dungeness Crab Sushi Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: asian fusion
Ingredients: 1 (6 oz.) pack Dungeness Crab Meat, excess liquid drained; Pre-cooked, ready-to-eat frozen rice (enough packages for 1.5 cups); 4 to 5 mini cucumbers, sliced into ½-inch pieces; 1 teaspoon soy sauce; 3 ¼ teaspoon rice vinegar, divided; ½ teaspoon sesame oil; Salt; ¼ cup mayo; 1 tablespoon sriracha, plus more for serving; ¼ teaspoon sugar; ½ cup pre-shredded carrots; ½ cup frozen shelled edamame, defrosted; ½ a ripe avocado; Nori sheets or seaweed snacks, for garnish; Sesame seeds, for garnish

A Fresh, Almost No-Cook Meal for Healthy Weeknight Dinners

Thanks to some time-saving grocery store finds, this sushi roll-inspired meal comes together quickly. Frozen edamame and pre-shredded carrots save you lots of prep work, while packages of pre-cooked, steamable rice turn this into a practically no-cook recipe. A simple homemade spicy mayo and crunchy sesame cucumbers are easy to make and add refined elements to the sushi bowl. From there, all the bowl needs is sweet, delicate Dungeness crab meat. If you like, you can substitute Alaskan Red King Crab for an especially decadent meal.

Once all the components are prepped and ready, it's easy to customize your sushi bowl to your liking. This also makes a fantastic meal prep: just prep all the ingredients ahead and assemble right before eating or packing up for lunch.

Print Recipe

Dungeness Crab Sushi Bowl

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

2 servings

Ingredients

1 (6 oz.) pack Dungeness Crab Meat, excess liquid drained
Pre-cooked, ready-to-eat frozen rice (enough packages for 1.5 cups)
4 to 5 mini cucumbers, sliced into ½-inch pieces
1 teaspoon soy sauce
3 ¼ teaspoon rice vinegar, divided
½ teaspoon sesame oil
Salt
¼ cup mayo
1 tablespoon sriracha, plus more for serving
¼ teaspoon sugar
½ cup pre-shredded carrots
½ cup frozen shelled edamame, defrosted
½ a ripe avocado
Nori sheets or seaweed snacks, for garnish
Sesame seeds, for garnish

Instructions

1. Cook the rice according to package instructions.

2. While the rice cooks in the microwave, toss cucumbers in a mixing bowl with soy sauce, 1 teaspoon of rice vinegar and sesame oil. Set aside.

3. Prepare the spicy mayo: In a small mixing bowl, whisk together mayo, sriracha and ¼ teaspoon rice vinegar. In a separate bowl, mix together the Dungeness crab meat with 1 to 2 tablespoons of the spicy mayo, to taste.

4. When the rice has finished cooking and is cool enough to remove from the microwave, transfer it to a bowl and fold in remaining 2 teaspoons rice vinegar and sugar, mixing to combine.

5. To assemble bowls, divide cooked rice, carrots, edamame, cucumber salad, sliced avocado and crab mixture evenly between two serving bowls. Drizzle each with additional spicy mayo, as well as extra sriracha if desired. Garnish with sesame seeds and nori/seaweed snacks.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Dungeness Crab Sushi Bowl

A Fresh, Almost No-Cook Meal for Healthy Weeknight Dinners

Dungeness Crab Sushi Bowl

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