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.
1/8Tspchili garlic pasteOmit if you do not like spicy heat in your food
.25Eaavocado, cubed
.25Eacucumber, sliced, diced or juilliene
1-2Tbs daikon radish julienne or gratedCan use regular radish if you wish
.5Tsptoasted sesame seeds
2Tbspanko bread crumbs
Sauce
1 Tbskewpie mayocan sub regular mayo
1/8Tspsesame oil
1/8 Tspsoy sauce
1/8Tsp chili garlic pasteomit 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.