Crab Poke Bowl
Why this recipe works
- Clean, balanced seasoning: Rice vinegar brightens the sushi rice and crab dressing, keeping the bowl light rather than heavy.
- Layered textures: Tender crab and soft rice are balanced by crisp cucumber, creamy avocado, sesame seeds and nori.
- Fast assembly: Using cooked crab keeps the recipe simple, with most of the time spent cooking rice and preparing fresh toppings.
Get the most out of this recipe
Timing notes
- Cool the rice before assembling: Let the seasoned rice cool until just warm or room temperature so the bowl tastes fresh and the avocado and cucumber stay crisp.
- Serve soon after building: Assemble the bowls just before eating, as the nori softens and the avocado can lose its clean appearance once it sits.
Ingredient notes
- Check the crab carefully: Pick through the cooked crab gently before dressing it to remove any shell while keeping the pieces intact.
- Use firm-ripe avocado: Choose avocado that is ripe but still holds its shape, so it slices neatly and does not collapse into the rice.
- Cut toppings evenly: Bite-sized cucumber, thin spring onion and fine strips of nori make the bowl easier to eat and give better balance in each mouthful.
Make-ahead tips
- Keep components separate: If preparing ahead, store the rice, dressed crab and toppings in separate airtight containers, then assemble shortly before serving.
- Best eaten fresh: The bowl is at its best on the day it is made, while the rice is tender, the cucumber is crisp and the nori still has texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with water and bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
- Stir the rice vinegar through the hot rice, then spread the rice out in a wide bowl so it cools faster. Leave until just warm or room temperature. This keeps the bowl tasting clean and fresh.
- In a mixing bowl, whisk together the soy sauce and sesame oil. Add the crab meat and gently toss to coat, keeping the pieces as intact as possible. Set aside while you prep the toppings.
- Cut the cucumber into bite-sized pieces, slice the avocado, and finely slice the spring onion. Cut or crumble the nori sheets into thin strips. Keep everything separate for neat layering.
- Divide the rice between two bowls. Top with the dressed crab, then arrange the cucumber and avocado over the top. Finish with spring onion, roasted sesame seeds and nori, and serve straight away.
Recipe notes
Tips
- Pick through the crab meat with your fingertips first to check for any shell and to keep the texture delicate.
- For the best flavour, cool the rice until it is just warm rather than cold, so it stays tender and the dressing clings well.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper finish.
- Replace roasted sesame seeds with white sesame seeds, lightly toasted in a dry pan, if you only have untoasted seeds.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If storing, keep the rice, dressed crab, and toppings in separate airtight containers in the fridge, then assemble just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans Sesame Soybeans
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