Sesame Crab & Sushi Rice Bowls with Avocado & Cucumber-Kimchi Salad
Premium

Sesame Crab & Sushi Rice Bowls

with Avocado & Cucumber-Kimchi Salad

30 MIN
+$11.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
We’re putting a spin on the traditional Hawaiian poke bowl by topping a bed of sushi rice with sesame-dressed crab, avocado, crunchy vegetables, and more—all finished with a drizzle of spicy mayo.

TECHNIQUE TO HIGHLIGHT
When working with fresh, wild lump crabmeat, shell fragments will usually still be present. To remove them, lay the crab out on a work surface and use your fingers to carefully separate and pick through the meat until they’re all discarded and you’re ready to enjoy!
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sesame Crab & Sushi Rice Bowls with Avocado & Cucumber-Kimchi Salad
Title
  • 8 oz Cooked Wild-Caught Lump Crabmeat
  • ½ cup Sushi Rice
  • 1 Avocado
  • 3 oz Radishes
  • 1 Persian Cucumber
  • 2 Scallions
  • ⅓ cup Kimchi
  • 3 Tbsps Sesame Dressing
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 2 tsps Gochujang
  • 2 Tbsps Mayonnaise
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the rice
1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the cucumber lengthwise, then thinly slice crosswise. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. In a bowl, combine the sliced radishes, sesame oil, sliced white bottoms of the scallions, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sliced cucumber and kimchi; stir to combine. In a separate bowl, whisk together the mayonnaise, remaining vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Dress the crab & serve your dish
3 Dress the crab & serve your dish

Carefully pick through the crab and remove any shells; pat dry with paper towels. In a bowl, combine the prepared crab and sesame dressing. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the dressed crab, marinated radishes, cucumber-kimchi salad, and seasoned avocado. Drizzle with the spicy mayo. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the cucumber lengthwise, then thinly slice crosswise. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. In a bowl, combine the sliced radishes, sesame oil, sliced white bottoms of the scallions, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sliced cucumber and kimchi; stir to combine. In a separate bowl, whisk together the mayonnaise, remaining vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients
Dress the crab & serve your dish
3 Dress the crab & serve your dish

Carefully pick through the crab and remove any shells; pat dry with paper towels. In a bowl, combine the prepared crab and sesame dressing. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the dressed crab, marinated radishes, cucumber-kimchi salad, and seasoned avocado. Drizzle with the spicy mayo. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 3