Easy Crab and Avocado Rice Bowls

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A Fresh Idea for Dinner

My Favorite is Crab and Avocado Rice Bowls and I had been craving something light and fresh for dinner all day. The weather was warm, and I didn’t want anything heavy. As I looked through my fridge, I spotted some crab meat and a ripe avocado sitting there. Instantly, the idea of Crab and Avocado Rice Bowls popped into my mind. It sounded like the perfect mix of creamy, savory, and refreshing, all in one easy bowl.

Simple Ingredients with Big Flavor

I started by cooking a pot of jasmine rice, letting its gentle fragrance fill the kitchen. While the rice cooked, I diced the avocado and prepared the crab. The crab meat was sweet and tender, a perfect contrast to the buttery smoothness of the avocado. I squeezed fresh lime juice over both for a little tang and tossed in some cilantro for an extra pop of flavor. It was simple, yet the ingredients worked so well together.

Assembling the Bowl

Once the rice was ready, I layered everything together. First, a bed of warm rice, followed by generous scoops of the crab and avocado mixture. I added some thin slices of cucumber and radish for crunch. A drizzle of soy sauce and a sprinkle of sesame seeds brought it all together. The colors were beautiful, and I couldn’t wait to dig in.

Crab and Avocado Rice Bowls raw

A Perfect Summer Meal

With my first bite, I knew I had made the right choice. The sweetness of the crab and the creaminess of the avocado paired so well with the fragrant rice. The freshness of the lime and the crunch of the vegetables added a nice balance. It was light but filling—exactly what I needed for a warm summer evening. I could easily see myself making this dish again, especially when I want something quick, healthy, and delicious.

Chef’s Notes-Crab and Avocado Rice Bowls

  • Fresh crab meat and ripe avocado are key to making the dish flavorful. If fresh crab is unavailable, go for the highest-quality canned or frozen crab meat you can find.
  • Use short-grain Japanese sushi rice (like Tamanishiki) for the best texture. It becomes perfectly sticky and complements the tender crab and creamy avocado.
  • This recipe comes together quickly once you start cooking, so it’s important to have all ingredients prepped (crab, avocado, cucumber, glaze) and ready to assemble.
  • When making the sweet soy glaze, keep a close eye on the sauce to avoid over-reducing it. A thick syrup-like consistency is ideal. If it thickens too much, you can thin it with a little water.
  • If you’re using cedar steamer baskets (wappa), gently steam the rice and toppings after assembling for a professional touch and enhanced flavor infusion.
  • If you’re looking for a lighter version, you can replace crab with cooked shrimp or imitation crab meat. Additionally, the avocado can be swapped for mango slices for a sweeter, tropical twist.
Crab and Avocado Rice Bowls
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Crab and Avocado Rice Bowls

0.0 from 0 votes
Course: Main CourseCuisine: Californian, JapaneseDifficulty: Medium
Servings

4

bowls
Prep time

20

minutes
Cooking time

25

minutes
Calories

450

kcal
Resting Time

5

minutes
Total time

50

minutes

Dive into the flavors of the sea with these delightful Crab and Avocado Rice Bowls! Perfectly steamed rice topped with tender crab meat, creamy avocado, and a sweet soy glaze. This dish is a symphony of textures and tastes that will leave you craving more. It’s a simple yet elegant meal that brings the best of seafood to your table. Get ready to impress your family and friends with this restaurant-quality dish!

Ingredients

  • Dashi Broth

  • dried kelp (kombu) 1 (5 x 3-inch) piece

  • 1/4 cup dried bonito flakes (katsuobushi) loosely packed

  • 2 cups cold water

  • Ginger Water

  • 1/4 cup chopped fresh ginger

  • 1 tsp grated fresh ginger

  • Rice

  • 2 cups uncooked sushi rice (Tamanishiki or similar) rinsed

  • 1/2 cup sake

  • 2 1/4 tsp kosher salt

  • Sweet Soy Glaze

  • 2/3 cup dark brown sugar packed

  • 1/2 cup soy sauce

  • 1 garlic clove grated

  • Toppings

  • 2 cups steamed and picked snow crab legs

  • 1 avocado thinly sliced

  • 1 Persian cucumber or 1/2 English cucumber seeded and diced

  • smelt roe or tobiko

  • thinly sliced nori

  • crushed toasted sesame seeds

Directions

  • Combine 1 1/2 cups cold water and kombu in a small saucepan; heat over high until steaming. Remove from heat; sprinkle katsuobushi over broth and steep for 3 minutes. Strain dashi into a bowl; discard solids.Crab and Avocado Rice Bowls_post1
  • Preheat oven to 450°F. In a 3-quart donabe or lidded saucepan, combine rinsed rice, 1 cup dashi, ginger water, sake, and salt. Cover and cook over low heat until beginning to boil (about 8 minutes). Continue cooking until liquid is evenly boiling over the whole surface (about 7 minutes). Transfer donabe to preheated oven and bake until rice is tender (about 15 minutes). Remove from oven and let rest, covered, for 5 minutes.Crab and Avocado Rice Bowls_post3
  • In a small saucepan over medium-low heat, bring brown sugar, soy sauce, garlic, and grated ginger to a boil. Boil until sauce thickens to a syrup consistency (about 5 minutes). Let cool and reserve.Crab and Avocado Rice Bowls_post2
  • Place one-fourth of the cooked rice (about 1 cup) in each of the 4 cedar steamer baskets (wappa). Top evenly with crab and avocado slices. Working one basket at a time, place basket over simmering water; cover and cook until rice and toppings are heated through (about 4 minutes). Alternatively, divide rice among warmed bowls and top with crab and avocado.Crab and Avocado Rice Bowls_post4

Equipment

  • chef’s knife
  • cutting board
  • saucepan
  • blender
  • fine wire-mesh strainer
  • oven
  • 3-quart donabe or lidded saucepan
  • cedar steamer baskets (wappa)
  • Mixing bowls
  • measuring cups and spoons

Nutrition Facts

  • Calories: 450kcal
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 50mg
  • Sodium: 1200mg
  • Potassium: 500mg
  • Carbohydrates: 70g
  • Fiber: 4g
  • Sugar: 15g
  • Protein: 20g
  • Vitamin A: 200IU
  • Vitamin C: 10mg
  • Calcium: 50mg
  • Iron: 2mg

FAQ-Crab and Avocado Rice Bowls

Can I use regular rice instead of sushi rice?

Sushi rice has a sticky texture that holds the dish together well. However, you can substitute it with jasmine or basmati rice, though the texture will differ.

Can I make this dish gluten-free?

Yes! Simply swap soy sauce with tamari or a gluten-free soy sauce alternative, and ensure other ingredients like sake are certified gluten-free.

What other seafood can I use instead of crab?

You can use shrimp, lobster, or even smoked salmon for a different twist on the dish. For a more budget-friendly option, imitation crab also works.

How do I prevent the avocado from browning?

Toss the sliced avocado with a little lemon or lime juice right after cutting to slow down the browning process.

Can I serve this dish cold?

Yes, this dish can be enjoyed cold. If you’d like to serve it chilled, allow the rice and toppings to cool down before assembling and skip the steaming step.

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