Spicy crab salad rice bowls
Creamy, spicy imitation crab salad over seasoned rice with cucumber, edamame and crisp nori, a sushi-bar lunch you can make in 15 minutes.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.79 a serving
- 570 calories
- Good the next day
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 2 servings.
- 1 cup frozen shelled edamame
- 1 package microwave rice pouches
- 8 oz imitation crab
- 3 tbsp mayonnaise
- 2 tsp sriracha
- ½ lime, juiced
- 2 mini cucumbers, thinly sliced
- 1 nori sheet, cut into strips
- 1 tsp sesame seeds (optional)
- 1 green onion, thinly sliced (optional)
From your pantry
- 1 tbsp water
- 1 tbsp rice vinegar
- 1 tsp sugar
Each serving has about 570 calories, 23 g protein, 73 g carbs and 22 g fat, and costs about $3.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sriracha? Hot sauce works.
- No limes? Lemons work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the edamame and water in a bowl, cover with a plate and microwave for 2 minutes, until hot. under cold water to cool.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Timer: 2 min
Heat the rice pouch in the microwave as the package says, then in the rice vinegar and sugar and spread it out to cool.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pull the crab sticks apart into thin strands with your fingers.
Dolly’s tip: Start at one end and they peel apart in long strings, like string cheese.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the crab with the mayonnaise, sriracha and lime juice until creamy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the cucumbers and green onion, and cut the nori into strips with scissors.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Divide the rice between 2 containers, top with the crab salad, cucumbers and edamame, and sprinkle with sesame seeds and green onion.
Dolly’s tip: Keep the nori in a little bag and tuck it on at lunch so it stays crisp. The bowls keep 3 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
