Lump Crab Poke Recipe
Sushi rice, salad, cucumber, edamame, avocado, pineapple, cantaloupe, sesame seeds & poke sauce on top
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Ingredients
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Sushi Rice
Salad & Toppings
Poke Sauce
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- 2
Season Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar dissolves. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare Salad & Toppings
- 3
- 4
Prepare Edamame
If using frozen edamame, briefly cook in boiling water according to package instructions, then drain and cool.
- 5
Combine Ingredients
In a large bowl, combine lump crab meat, edamame, cucumber, pineapple, and cantaloupe. Gently toss to mix.
Prepare Poke Sauce
- 6
Mix Poke Sauce
In a small bowl, whisk together soy sauce, sesame oil, and Sriracha (if using) until well combined.
Assemble the Dish
- 7
Plate the Poke
In individual serving bowls, place a generous scoop of sushi rice at the bottom. Top with the crab mixture, then arrange sliced avocado on top. Drizzle with poke sauce and sprinkle sesame seeds over the dish.
- 8
Serve
Serve immediately and enjoy your Lump Crab Poke!
