Premium

Sesame Crab & Sushi Rice Bowls

with Avocado & Cucumber-Kimchi Salad

30 MIN

+$11.99/serving 2 Servings

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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!
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!