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California Crab Bowl

A deconstructed sushi bowl featuring fluffy basmati rice topped with sweet imitation crab, crisp cucumbers, carrots, creamy avocado, and a generous drizzle of homemade spicy mayo.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian-Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base and Toppings
  • 1 cup dry basmati rice rinsed
  • 8 oz imitation crab meat chopped
  • 1 large avocado sliced
  • 0.5 English cucumber sliced into half-moons
  • 1 medium carrot finely diced
  • 2 stalks green onion chopped
  • 1 tbsp sesame seeds
  • 1 pinch black pepper
Spicy Mayo Sauce
  • 0.33 cup mayonnaise Kewpie preferred
  • 2-3 tbsp Sriracha sauce to taste
  • 1 tsp toasted sesame oil

Equipment

  • Medium Saucepan
  • Cutting Board
  • Chef's Knife
  • Small Whisk

Method
 

  1. Rinse the basmati rice until the water runs clear. Cook in a saucepan with 1.5 cups of water for 15-18 minutes until tender. Fluff with a fork.
  2. In a small bowl, whisk together the mayonnaise, Sriracha sauce, and toasted sesame oil to create the spicy mayo.
  3. Chop the imitation crab meat, slice the cucumbers and green onions, dice the carrots, and slice the avocado.
  4. Divide the warm, cooked basmati rice evenly between two shallow serving bowls.
  5. Arrange the crab meat, sliced avocado, cucumbers, and carrots in distinct sections over the rice.
  6. Garnish the bowls with the chopped green onions, a heavy drizzle of the spicy mayo, sesame seeds, and a crack of black pepper. Serve immediately.

Notes

Excellent for meal prep! Keep the chopped vegetables, crab, and rice in separate containers in the fridge for up to 4 days. Slice the fresh avocado right before serving.