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Microwave Poke Bowl

Print Recipe
Using microwave rice, this recipe comes together SUPER quick. It’s nice and fresh and full of protein. It’s the perfect recipe for the dorm or the barracks or even if you are just too tired to cook.
There will be extra crab meat mixture. You can save this for future Poke Bowls, use it as filling for California rolls, or just eat it as a snack.
Course Main Course
Cuisine Hawaiian
Keyword barracks cooking, dorm cooking, fresh,, microwave Mondays, poke, poke bowls, protein, quick, rice
Prep Time 15 minutes
Cook Time 2 minutes
Servings 1 person
Author Chef Alyssa
Cost $5

Equipment

  • 1 Microwave

Ingredients

  • 1 Ea microwave rice bowl or1 - 1 1/2 cups cooked rice
  • .25 Cup frozen edamame
  • 150 G imitation crab meat
  • 1 Tbs kewpie mayo
  • 1/8 Tsp chili garlic paste Omit if you do not like spicy heat in your food
  • .25 Ea avocado, cubed
  • .25 Ea cucumber, sliced, diced or juilliene
  • 1-2 Tbs daikon radish julienne or grated Can use regular radish if you wish
  • .5 Tsp toasted sesame seeds
  • 2 Tbs panko bread crumbs

Sauce

  • 1 Tbs kewpie mayo can sub regular mayo
  • 1/8 Tsp sesame oil
  • 1/8 Tsp soy sauce
  • 1/8 Tsp chili garlic paste omit if you do not like spicy heat in your food

Instructions

  • Place 1/4 cup of frozen edamame in a microwave safe bowl with just enough water to cover. Microwave for 30 seconds. Drain out the water and set aside
  • Cook the rice according to the package directions (my directions said to peel the corner back and microwave for 1 1/2 minutes. Remove from microwave and set aside.
  • Using clean scissors or a knife, cut the crab meat into large chunks. Place in a bowl and mix in 1 tbs of kewpie mayo and 1/8 tsp of chili garlic paste.
  • Prepare the vegetables you are using by cubing, slicing or dicing them. Set aside.
  • If you did not buy Yum Yum sauce, sriracha mayo or other sauce of you liking, mix 1 tbs of kewpie mayo, 1/8 tsp each of sesame oil, soy sauce and chili garlic paste (if using).
  • Grab a bowl and place rice into the bottom of the bowl. Fluff the rice a bit. Starting at the top, working clockwise, place each ingredient in a small pile: edamame, 1 scoop crab mixture, avocado, cucumber and daikon.
    If you have a squeeze bottle of sauce, squeeze the sauce over the entire mixture in a zig-zag pattern. If you do not, simply place a small dollop in the center.
    Sprinkle the top with panko bread crumbs and toasted sesame seeds.
  • Serve immediately! Enjoy!