Poke with Crab, Poached Egg, and Smashed Cucumbers
Main Dishes | Hawaiian cuisine
⏳ Time
50 minutes + 3 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe by Chef John Smith from a popular American restaurant.
Ingredients
- Basmati rice - 3.5 oz
- King crab back claws - 2.1 oz
- Chicken Egg - 2 pieces
- Chuka Salad - 0.7 oz
- Avocado - 1.4 oz
- Mayonnaise - 1.1 oz
- Sriracha - 0 fl oz
- Mizukan Sauce - 0 fl oz
- Sweet Chili Sauce - 0 fl oz
- Ground coriander - 0.3 oz
- Sesame Oil - 0 fl oz
- Bulgogi Sauce - 0.3 oz
- Toasted Sesame - 0.1 oz
- Soy Sauce - 1 fl oz
- Chips - 4 pieces
- Mirin - to taste
- Dark red seaweed - to taste
Step by Step guide
Step 1
Place the basmati rice in the rice cooker and set the timer for 25 minutes. After cooking, let it sit for an additional 20 minutes.
Step 2
While the rice is cooking, prepare the dressing. Mix Mitsukan vinegar with sugar and mirin sauce. Add seaweed to taste. The dressing should be tangy-sweet. For every 100 grams of rice, use 10–15 grams of dressing.
Step 3
Add the dressing to the hot rice and mix well.
Step 4
Slice the cucumbers lengthwise. Remove the seeds and add finely chopped chili pepper, young peas, fresh cilantro, soy sauce, and sesame oil. Then add kimchi sauce. Mix well and let it marinate for 3–4 hours, stirring the cucumbers occasionally to ensure they absorb the marinade.
Step 5
Spoon the warm, seasoned rice into a deep plate.
Step 6
Place the sliced avocado and seaweed salad on the side.
Step 7
Prepare the spicy sauce by mixing mayonnaise, sriracha sauce, and sweet chili sauce.
Step 8
Poach the egg.
Step 9
Place the poached egg on the rice. Top the egg with crab mixed in spicy sauce.
Step 10
Garnish with sesame seeds, fresh cilantro leaves, and rice chips before serving.
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