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Spicy Crab Sushi Bowls

Spicy Crab Sushi Bowls

Emily
Easy Asian-inspired sushi bowl with creamy spicy crab, fresh vegetables, and perfectly seasoned rice. A quick no-roll sushi dinner ready in 20 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course LUNCH
Cuisine Asian, Japanese
Servings 4 bowls
Calories 485 kcal

Equipment

  • Medium mixing bowl
  • Small whisk
  • Rice cooker or saucepan
  • Cutting Board
  • Chef’s Knife
  • Serving bowls

Ingredients
  

  • 2 cups sushi rice or jasmine rice cooked according to package directions
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 pound imitation crab meat chopped into bite-sized pieces
  • 1/2 cup mayonnaise Kewpie preferred
  • 3 tablespoons sriracha sauce adjust to taste
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce or tamari
  • 1 whole ripe avocado diced
  • 1 cup cucumber thinly sliced or diced
  • 1/2 cup shredded carrots
  • 1/2 cup edamame shelled and cooked
  • 2 sheets nori cut into thin strips or crumbled
  • 2 tablespoons sesame seeds toasted
  • 4 whole green onions thinly sliced
  • as needed pickled ginger for serving
  • as needed wasabi paste optional
  • as needed soy sauce or ponzu for drizzling

Instructions
 

  • Cook and season rice: Prepare sushi rice according to package directions. While still warm, gently fold in rice vinegar, sugar, and salt. Let cool slightly.
  • Make spicy mayo: In a medium bowl, whisk together mayonnaise, sriracha, sesame oil, and soy sauce until smooth and creamy.
  • Prepare crab mixture: Add chopped crab meat to the spicy mayo and toss gently until evenly coated. Taste and adjust heat level.
  • Prep toppings: Dice avocado, slice cucumber, shred carrots, and prepare edamame. Cut nori into thin strips.
  • Assemble bowls: Divide seasoned rice between 4 serving bowls. Spoon spicy crab mixture over rice. Arrange avocado, cucumber, carrots, and edamame around the crab.
  • Add finishing touches: Sprinkle with nori strips, sesame seeds, and green onions. Drizzle with extra spicy mayo if desired.
  • Serve immediately: Serve with pickled ginger, wasabi, and soy sauce on the side. Enjoy your Spicy Crab Sushi Bowl!

Notes

  • Rinse sushi rice thoroughly before cooking for best texture
  • Use Kewpie Japanese mayo for authentic flavor
  • Pat crab dry to prevent watery bowls
  • Store components separately for meal prep up to 3 days
  • Customize with your favorite vegetables and proteins
Keyword Spicy Crab Sushi Bowl