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Crab Salad Rice Bowl

Crab Salad Rice Bowl

This Crab Salad Rice Bowl features a wasabi-spiked crab salad served on a bed of rice topped with roasted asparagus, cucumber, pickled radish, avocado, radicchio, and rice crackers.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small radishes sliced thin on a mandoline
  • ½ cup rice vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 bunch asparagus ends removed
  • 2 tbsp olive oil
  • 1 (120g, 4oz) can crabmeat drained well
  • 1 clove garlic minced
  • 1 scallion sliced thin
  • 2 tbsp mayo heaping
  • 1 tsp wasabi paste
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 cups freshly cooked short-grain rice
  • 1 tbsp toasted sesame seeds
  • 4 leaves radicchio
  • 1 mini cucumber chopped
  • ½ avocado cut into wedges
  • 12 rice crackers

Equipment

  • 1 baking sheet
  • 1 mandoline

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
  2. Whisk to combine the rice vinegar, water, salt, and sugar. ** Add the radish slices and set them aside to pickle.
    4 small radishes, ½ cup rice vinegar, ½ cup water, 1 tbsp sugar, 1 tsp salt
  3. Arrange the asparagus on the prepared baking sheet and drizzle with the olive oil. Sprinkle them with salt and place them in the oven. Roast for 15 minutes. Set aside to cool slightly.
    1 bunch asparagus, 2 tbsp olive oil
  4. Place the crab, garlic, and scallion in a bowl. Add the mayo, wasabi paste, soy sauce, and mirin. Stir to combine.
    1 (120g, 4oz) can crabmeat, 1 clove garlic, 1 scallion, 2 tbsp mayo, 1 tsp wasabi paste, 1 tbsp soy sauce, 1 tbsp mirin
  5. Divide the rice across two bowls. Drizzle both with additional soy sauce and sprinkle with the toasted sesame seed.
    2 cups freshly cooked short-grain rice, 1 tbsp toasted sesame seeds
  6. Arrange the radicchio leaves to form a bowl and pile the crab salad inside. Round out the bowls with the asparagus, cucumber, avocado, pickled radish, and rice crackers. Serve immediately. ***
    4 leaves radicchio , 1 mini cucumber, ½ avocado, 12 rice crackers

Notes

** Whisk until the sugar is mostly dissolved.
*** I added wild violets to my bowls because they are everywhere in my backyard right now. They are pretty but very optional.