Dungeness Crab Sushi Bowl
February 24th, 2025A Fresh, Almost No-Cook Meal for Healthy Weeknight Dinners
Thanks to some time-saving grocery store finds, this sushi roll-inspired meal comes together quickly. Frozen edamame and pre-shredded carrots save you lots of prep work, while packages of pre-cooked, steamable rice turn this into a practically no-cook recipe. A simple homemade spicy mayo and crunchy sesame cucumbers are easy to make and add refined elements to the sushi bowl. From there, all the bowl needs is sweet, delicate Dungeness crab meat. If you like, you can substitute Alaskan Red King Crab for an especially decadent meal.
Once all the components are prepped and ready, it's easy to customize your sushi bowl to your liking. This also makes a fantastic meal prep: just prep all the ingredients ahead and assemble right before eating or packing up for lunch.
Dungeness Crab Sushi Bowl
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 1 (6 oz.) pack Dungeness Crab Meat, excess liquid drained
- Pre-cooked, ready-to-eat frozen rice (enough packages for 1.5 cups)
- 4 to 5 mini cucumbers, sliced into ½-inch pieces
- 1 teaspoon soy sauce
- 3 ¼ teaspoon rice vinegar, divided
- ½ teaspoon sesame oil
- Salt
- ¼ cup mayo
- 1 tablespoon sriracha, plus more for serving
- ¼ teaspoon sugar
- ½ cup pre-shredded carrots
- ½ cup frozen shelled edamame, defrosted
- ½ a ripe avocado
- Nori sheets or seaweed snacks, for garnish
- Sesame seeds, for garnish
Instructions
1. Cook the rice according to package instructions.
2. While the rice cooks in the microwave, toss cucumbers in a mixing bowl with soy sauce, 1 teaspoon of rice vinegar and sesame oil. Set aside.
3. Prepare the spicy mayo: In a small mixing bowl, whisk together mayo, sriracha and ¼ teaspoon rice vinegar. In a separate bowl, mix together the Dungeness crab meat with 1 to 2 tablespoons of the spicy mayo, to taste.
4. When the rice has finished cooking and is cool enough to remove from the microwave, transfer it to a bowl and fold in remaining 2 teaspoons rice vinegar and sugar, mixing to combine.
5. To assemble bowls, divide cooked rice, carrots, edamame, cucumber salad, sliced avocado and crab mixture evenly between two serving bowls. Drizzle each with additional spicy mayo, as well as extra sriracha if desired. Garnish with sesame seeds and nori/seaweed snacks.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
