Crab poke
A Hawaiian-inspired dish that brings summer straight to your stomach.
Ingredients
- g Picked claw meat
- g Sushi rice
- tbsp Rice vinegar
- tbsp Sugar
- tsp Salt
- tbsp Neutral oil
- Macadamia nuts, roughly chopped
- Shallot, finely chopped
- Spring onion, finely chopped
- tbsp Sesame seeds
- tbsp Soy sauce
- tbsp Sesame oil
- tbsp Sriracha, or another chilli sauce
- Avocado
- pack of radishes
- Crispy fried onions
Instructions
Cook the sushi rice in advance and you'll have crab poke on the table in 20 minutes.
Cook the sushi rice according to the pack instructions. Mix the vinegar, sugar and salt together. Add this to the rice while it's still warm and fold it in gently. Leave to cool.
Toast the macadamia nuts in the oil until golden, then drain on kitchen paper.
Mix the shallot, spring onion, sesame seeds, nuts, soy sauce, sesame oil and sriracha in a bowl, then fold in the crabmeat.
Put the cooked, seasoned rice in the bottom of a bowl and garnish with the crab mixture, avocado, crispy onions and thinly sliced radishes.
Vary the toppings however you like — mango, pomegranate and so on.
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