Crab (Kani) Salad Sushi Bowl with Shrimp and Avocado
This Crab Salad Sushi Bowl with Shrimp and Avocado is fresh, flavorful, and packed with sushi-inspired ingredients. Loaded with shrimp, avocado, crab salad, rice, and crisp vegetables, this easy bowl is perfect for a quick lunch or dinner.
Servings: 2
Calories: 1425kcal
Equipment
- Food Processor
- Spiral vegetable slicer/spiralizer
Ingredients
- 2 mini avocados or 1 large avocado
- black and white sesame seeds, for topping
- 1 cup uncooked white or sushi rice*
- 1 tablespoon rice vinegar*
- a pinch of cane sugar or granulated sugar
Crab Salad
- 8 oz imitation crab, flake style
- ¼ cup mayonaise
- 1 teaspoon sweet chili sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon rice vinegar*
- ¼ cup crispy panko (see notes below)
Honey Glazed Shrimp
- ½ lb large shrimp, peeled and deveined
- 1 tablespoon honey
- 1 tablespoon low sodium soy sauce, or coconut aminos
Cucumber Slaw
- ½ cup frozen edamame, thawed
- 1 medium cucumber, spiraled*
- 2 scallions, sliced thinly
- 1 teaspoon sweet chili sauce
- 1 teaspoon rice vinegar*
- 1 teaspoon sesame oil
Wasabi Mayonaise
- ¼ cup plus I tablespoon mayonaise
- ½ tablespoon prepared wasabi paste
- 1 teaspoon rice vinegar*
- 2 teaspoon honey
Instructions
Cooking and seasoning the rice
- If cooking rice, make a few hours in advance, or overnight and allow to cool in the refrigerator with seasonings.
- Soak and rinse uncooked rice until water runs clear.
- Add to a small saucepan with 3 cups odf water and bring to a boil.
- Once boiling, reduce heat to low, and cook 15-20 minutes until water is evaporated and rice is fully cooked.
- Allow rice to cool to room temperature.
- Season with 1 tablespoon rice vinegar and a pinch cane sugar and mix well. Refrigerate for at least 2 hours. (If using leftover rice, skip to this step-recipe calls for about 2 cups cooked rice).
Making the Crab Salad
- Pulse the crab a few times in a food processor to break it up,
- Remove to a bowl, and add mayonaise, sweet chili sauce, sriracha and rice vinegar. Toss well to coat, and refrigerate until ready to eat. Before serving, add crispy panko.
- To make the crispy panko for the crab salad, add 1 tablespoon canola oil to a small non-stick frying pan and heat over medium until shimmering, about 2 minutes.
- Add the panko to the pan, and toss to combine with the oil.
- Cook over medium heat, stirring frequently, until light golden brown- about 1 minute.
- Remove to a plate and allow to cool to room temperature. Stir into crab salad just before assembling your bowls so it retains its crunch.
- Making the Honey Glazed Shrimp
- Toss shrimp to coat in the honey and soy sauce, and cook in 1 tablespoon canola oil in a small frying pan over medium heat for 2 minutes a side.
Making the Cucumber Slaw
- Using a spiralizer, spiral 1 medium cucumber. If you don’t have a spiralizer/spiral vegetable slicer, you could also thinly slice the cucumber.
- Add the cucumber to a bowl with the edamame and scallions, and add sweet chili sauce, rice vinegar and sesame oil and toss to coat.
- Making the Wasabi Mayo
- In a small bowl, whisk together mayonaise, prepared wasabi paste, rice vinegar and honey until smooth.
- Assembling the bowls
- Divide the cooled and seasoned rice into 2 serving bowls.
- Divide cucumber slaw, crab salad, shrimp and avocado slices evenly into each bowl, arranging separately.
- Drizzle with wasabi mayo, and sprinkle with sesame seeds, and it’s ready to serve!
Nutrition
Calories: 1425kcal | Carbohydrates: 146g | Protein: 39g | Fat: 77g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 2321mg | Potassium: 1644mg | Fiber: 21g | Sugar: 26g | Vitamin A: 765IU | Vitamin C: 29mg | Calcium: 180mg | Iron: 5mg