Rinse the koshihikari rice under cold water until the water runs clear. Cook according to package instructions, typically using a 1:1.5 rice to water ratio.

Make the Etouffee Base

In a large saucepan, melt the butter over medium heat. Add the diced onion, bell pepper, and celery (the 'holy trinity') and sauté until softened, about 5-7 minutes.

Add Garlic and Flour

Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for about 2 minutes until the mixture is lightly browned.

Create the Sauce

Gradually whisk in the chicken broth, making sure there are no lumps. Add the bay leaves, paprika, cayenne pepper, salt, and black pepper. Bring to a simmer and cook for 10 minutes.

Incorporate the King Crab

Add the king crab meat and corn to the sauce, stirring gently to incorporate. Simmer for an additional 5 minutes until heated through.

Serve

Remove the bay leaves and serve the etouffee over the cooked koshihikari rice. Garnish with smoked trout roe and sliced green onions.