Sushi Crab Bowls Recipes

SUSHI CRAB BOWLS

Sushi Crab Bowls image

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

Ingredients

1/2 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon freshly grated peeled ginger
1/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons tahini
1 tablespoon toasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over for shells
1/4 cup chopped scallions (about 2 scallions), plus more for garnish
6 cups warm cooked sushi rice
1 cup julienned carrots (about 2 small carrots, cut into matchsticks)
1 cup thinly sliced Persian cucumbers (2 cucumbers)
1 avocado, thinly sliced
1 tablespoon toasted sesame seeds
8 seaweed snack sheets
Togarashi or furikake, for sprinkling (see Cook's Note)

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.

CHIRASHI BOWL

Chirashi Bowl image

Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer.

Provided by Benjamin Zuckerman

Categories World Cuisine Recipes Asian

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

3 cups water
2 cups sushi rice
1 teaspoon salt
½ cup rice vinegar
¼ cup white sugar
3 large eggs, beaten
1 carrot, cut into 1/4-inch pieces
½ pound sushi-grade ahi tuna, sliced
½ pound sushi-grade salmon, sliced
1 pound cooked shrimp
1 medium cucumber, cut into 1/4-inch pieces
1 avocado, diced
½ cup diced mushrooms
1 bunch green onions, diced
¼ cup diced pickled ginger

Steps:

Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
Remove rice from heat and let stand for at least 5 minutes.
Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

Nutrition Facts : Calories 425 calories, Carbohydrate 54.1 g, Cholesterol 208.8 mg, Fat 8.6 g, Fiber 4.4 g, Protein 31.2 g, SaturatedFat 1.7 g, Sodium 533.5 mg, Sugar 9.4 g

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY

Crunchy California Roll Sushi Bowl Recipe by Tasty image

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Provided by Katie Aubin

Categories Dinner

Time 40m

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 cups water
1 teaspoon kosher salt, plus more to taste
1 cup sushi rice, rinsed until the water runs clear
1 tablespoon sugar
¼ cup rice vinegar
1 tablespoon canola oil
⅓ cup panko breadcrumbs
½ teaspoon pepper, plus more to taste
¼ cup mayonnaise
1 tablespoon siracha
16 oz crab, 2 cans, drained
1 persian cucumber, thinly sliced
4 radishes, thinly sliced
2 tablespoons nori, thinly sliced
1 bunch scallion, thinly sliced on the bias
1 tablespoon sesame seed
2 tablespoons pickled ginger
1 avocado, diced

Steps:

In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
In a small bowl, stir together the mayonnaise and Sriracha until smooth.
To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
Enjoy!

Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams

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