The Pioneer Woman Tasty Kitchen
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Spicy Crab Poke Bowls

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Level: Easy

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Description

Cool and refreshing for summer, healthy for anytime!

Ingredients

  • FOR THE SUSHI RICE:
  • 1 cup Short Grain Sushi Rice
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon Sugar
  • FOR THE POKE SAUCE:
  • 1 Tablespoon Brown Sugar
  • 3 Tablespoons Mirin
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Soy Sauce
  • ¼ teaspoons Cornstarch
  • FOR THE SPICY CRAB SALAD:
  • 8 ounces, weight Imitation Crab Meat, Shredded Or Chopped
  • ⅓ cups Mayonnaise, Japanese Style If You Can Find It
  • 2 Tablespoons Sriracha (more Or Less To Taste)
  • SUGGESTED ADD-INS AND TOPPINGS:
  • Seaweed Salad
  • Sliced Scallions
  • Sliced Cucumbers
  • Julienned Carrots
  • Cubed Avocado
  • Fresh Spinach Leaves
  • Pickled Daikon Or Other Japanese Pickles
  • Sesame Oil
  • Sesame Seeds

Preparation

Make rice according to package directions. When cooked, sprinkle in 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 1 minute, stirring, then turn heat off. Let sauce sit and cool while you prep the rest of the bowl ingredients.

Combine 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!

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