Asian Crab Rice Bowl Recipes
ASIAN CRAB RICE BOWL
Steps:
- 1. Mix together the garlic, ginger, spring onions and red chillis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix. Add the rice to the garlic mix and toss until hot. Stir in the egg, crab and peas and cook for a couple of minutes until heated through. 2. Stir through the basil. Serve sprinkled with extra spring onion, chilli and lime. 337 kcalories, protein 18.5g, carbohydrate 28.3g, fat 17.4 g, saturated fat 2.7g, fibre 2.5g, salt 0.73g
SUSHI CRAB BOWLS
I love Japanese crab rolls but sometimes I don't have enough time in my day to build them (layering and rolling the rice, crab and veggies in sheets of nori). Sometimes I simply want more of the stuff that goes inside the nori. This sushi crab bowl solves the dilemma without compromising any of the flavors and textures. Each serving includes 1/4 pound of lump crabmeat seasoned with a creamy toasted sesame mayo, fresh vegetables drizzled with my sweet-tangy honey orange ginger dressing, on a bed of warm rice garnished with all the bells and whistles you expect in a crab roll.
Provided by Food Network
Time 30m
Yield 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)
Number Of Ingredients 22
Steps:
- For the dressing: Combine all the ingredients in a bowl or jar with a tight-fitting lid; whisk or shake until the dressing is evenly combined and emulsified. Refrigerate in an airtight container until ready to use, up to 1 week.
- For the sesame mayonnaise: Whisk to combine all the ingredients in a bowl. Refrigerate in an airtight container until ready to use, up to 1 week.
- For the crab bowl: Combine the crab, scallions and sesame mayonnaise in a medium bowl. Gently fold the ingredients together, so as not to break up the crab too much, until evenly combined. Refrigerate in an airtight container until ready to serve or make this the day before and refrigerate overnight.
- When ready to serve, place 1 1/2 cups of the cooked rice in each serving bowl. Divide the carrots, cucumbers and avocado evenly among the 4 bowls. Drizzle the honey orange ginger dressing over the vegetables, to taste. Next, add a scoop of the crab mixture to the center of each bowl. Garnish with the sesame seeds, more sliced scallions, the seaweed snack sheets and togarashi or furikake.
ASIAN SHRIMP RICE BOWL
Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.
Provided by Sarah W
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
- Serve over hot jasmine rice, sprinkled with sesame seeds.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 118.1 g, Cholesterol 111.1 mg, Fat 9.5 g, Fiber 5.5 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 1633.5 mg, Sugar 23.2 g
ASIAN CHICKEN RICE BOWL
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.
Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
ASIAN CRAB RICE BOWL
Make and share this Asian Crab Rice Bowl recipe from Food.com.
Provided by English_Rose
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the garlic, ginger, scallions and red chilis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix.
- Add the rice to the garlic mix and toss until hot.
- Stir in the egg, crab and peas and cook for a couple of minutes until heated through.
- Stir through the basil and some soy sauce to taste.
- Serve sprinkled with extra scallion, chili and lime.
Nutrition Facts : Calories 559.2, Fat 19.1, SaturatedFat 3.1, Cholesterol 135.5, Sodium 705.5, Carbohydrate 70.9, Fiber 6.5, Sugar 7, Protein 26.4
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