Crab Bowl Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs mostly clear (about 2–3 minutes). Drain. Combine rinsed rice and 2 1/4 cups water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes (for short-grain) or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, whisk rice vinegar, sugar, and 1/2 tsp salt in a small bowl until sugar dissolves. Transfer rice to a wide bowl or shallow pan and gently fold in the vinegar mixture with a rice paddle or spatula; do not mash. Fan or let cool to warm temperature (about 10 minutes).

Prepare crab

Gently pick through the cooked lump crab meat to remove any cartilage or shells. In a bowl, lightly season the crab with 1/8 tsp black pepper and a squeeze of lime (about 1/2 tsp). If crab is very cold, let it come to room temperature for 10 minutes so flavors meld.

Make spicy-sesame dressing

In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and honey until smooth and emulsified. Taste and adjust: add more sriracha for heat, more lime for brightness, or more soy for saltiness.

If you prefer a lighter dressing, thin with 1–2 teaspoons of water or reserved rice vinegar, whisking until desired consistency is reached.

Prep vegetables

Peel and slice avocado into 6–8 slices and toss gently with a pinch (~1/8 tsp) of salt and a squeeze of lime to prevent browning. Thinly slice cucumber into half-moons or matchsticks to equal about 1/2 cup. Julienne or shred carrot if not already shredded. Trim and thinly slice green onions on a bias. Warm shelled edamame if refrigerated (microwave 30–45 seconds or briefly steam). Cut nori sheet into thin strips if using.

Assemble bowls

Divide the seasoned rice evenly among 4 bowls (about 1/2 cup cooked rice per serving if using as light bowls; adjust portions for larger appetites). Top each bowl with equal portions of crab meat (about 3 oz per bowl), arranged in a mound. Arrange avocado slices, cucumber, shredded carrot, and edamame around the crab for color and texture.

Spoon 1 tablespoon of the spicy-sesame dressing over the crab in each bowl, then drizzle additional dressing around the vegetables as desired.

Garnish each bowl with pickled ginger, sliced green onion, toasted sesame seeds, nori strips or a sprinkle of furikake, cilantro leaves (if using), and a lime wedge on the side. Finish with the optional tempura flakes or crushed wonton chips for crunch.