Poke with Rice, Crab, and Crushed Cucumbers
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
An important Hawaiian dish where the rice base and fish can be complemented with practically anything. In this case, the fish has been replaced with imitation crab sticks, and delicious crushed cucumbers have been added. This recipe comes from one of the chef's at a popular American market, inspired by our late-night cooking show.
Ingredients
- Snap Peas - 3.5 oz
- Boiled White Round Rice - 5.3 oz
- Rice Vinegar for Sushi - 1 fl oz
- Sugar - 0.9 oz
- Salt - 0.2 oz
- Bulgogi Sauce - 3 spoons
- Sweet Chili Sauce - 1½ spoons
- Kewpie Japanese Mayonnaise - 2½ spoons
- Freshly squeezed orange juice - 0 fl oz
- Cucumbers - 1 piece
- Mild Chili Spice - ½ pieces
- Crab sticks in brine - 7.1 oz
- Tobiko Caviar - 1.8 oz
- Roasted Peanuts - 1.1 oz
- Cilantro - 0.2 oz
Step by Step guide
Step 1
Rinse the round rice several times, then add 180 ml of water and cook. Mix 25 ml of rice vinegar with 20 grams of sugar and 5 grams of salt until the sugar dissolves, then add this mixture to the hot rice and stir.
Step 2
Cut the cucumbers in half lengthwise, gently smash them with the handle of a knife, and slice into thin half-moons. Add 10 ml of rice vinegar, 10 ml of orange juice, 5 grams of sugar, and chopped chili pepper.
Step 3
Add the peas in their pods to boiling salted water for one minute, then cool them down to stop the cooking process. Cut the pods in half.
Step 4
Mix the kimchi sauce, sweet chili sauce, and mayonnaise. Tear the crab sticks into fibers and combine them with the sauce.
Step 5
Place the rice on a plate, then top it with crab, peas, crushed cucumbers, tobiko, peanuts, and cilantro.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.