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spicy crab salad recipe

Spicy Crab Poke Bowls

Spicy crab salad, sushi rice, and a sweet soy poke bowl sauce drizzled all over your entire life. LOVE these!
4.97 from 27 ratings
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Total Time 1 hour
Course Main Dish
Cuisine Asian

Equipment

Ingredients
  

Sushi Rice

  • 1 cup short-grain sushi rice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar

Poke Bowl Sauce

  • 1 tablespoon brown sugar
  • 3 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • ¼ teaspoon cornstarch

Spicy Crab Salad

  • 8 ounces imitation crab meat shredded or chopped
  • ⅓ cup mayonnaise Japanese-style if you can find it
  • 2 tablespoons sriracha more or less to taste

Poke Bowls (use any you like)

  • seaweed salad
  • sliced scallions
  • sliced cucumbers
  • julienned carrots
  • cubed avocado
  • fresh spinach leaves
  • pickled daikon or other Japanese pickles
  • sesame oil
  • sesame seeds

Instructions
 

  • Make the rice per the package directions. When cooked, sprinkle in the vinegar and sugar. Stir very gently with a fork or paddle to combine. Taste, and add more vinegar or sugar to your preference. Let the rice cool slightly so it is warm but not hot when you're ready to serve.
  • Whisk all of the sauce ingredients in a small cold sauce pan. Turn the heat to medium and bring the sauce to a simmer. Simmer for one minute, stirring, then turn the heat off. Let the sauce sit and cool while you prep the rest of the bowl ingredients.
  • Combine the crab, mayo, and sriracha in a bowl. Taste, and add more sriracha or mayo to your preference. Store in the fridge until ready to use.
  • Assemble the bowls with a bed of rice and/or spinach, top with spicy crab and any other toppings you'd like. Drizzle with the poke sauce and serve immediately with cold ingredients over warm rice. Enjoy!

Notes

For Crab Salad that IS NOT Spicy: Mix the imitation crab with mayo, and add 1 teaspoon of rice or white vinegar. Skip the sriracha. That's it!
Meal Prep: The spicy crab salad and poke bowl sauce can be made in advance. I also cook the rice in advance and chop any veggies except for avocado. Store everything separately, then quickly assemble bowls when you'd like to eat!
The spicy crab salad will stay fresh in the fridge for at least three days.
I find seaweed salad fresh in grocery store sushi sections or frozen sometimes with Asian foods in larger grocery stores. It's a fun ingredient to keep around!
Tried this recipe?Let me know how it was!