Ingredients
The following ingredients have 4 Servings
- 6 oz jumbo lump crab (in a can or from seafood counter)
- 1/2 pound cooked shrimp (diced)
- 1 cup Sriracha Mayo (or equal parts Sriracha and light mayo)
- 1 avocado
- 1/2 lime (juiced)
- 1/4 cup red onion (minced)
- 1/2 jalapeno (with seeds for heat, no seeds for no heat) (minced)
- 1 bag already cooked rice
- Optional toppings: black sesame seeds, crispy wonton strips (just regular wonton wrappers cut into strips and deep fried for a few seconds), Sriracha Mayo, Ginger Soy Glaze (recipe below)
- 2 cups soy sauce
- 1 cup honey
- 3 Tbsp ginger paste (in a tube)
Instruction
- If making Ginger Soy Glaze Whisk together ingredients in a small saucepan and bring just to a boil, reduce to low. Continue whisking every minute for 10 minutes. Remove from heat and let cool. It will thicken even more as it cools.Keep in a container in the fridge for up to several weeks. When ready to use just microwave a few seconds to make it drizzle-able again.
- Mix the crab, shrimp, and a few spoonful of Sriracha Mayo together in a bowl until it’s the consistency you like and set aside. Save the remaining Sriracha Mayo for drizzling over top.
- Microwave the bag of already cooked rice according to directions and set aside to come to room temperature.
- In another bowl, mash together the avocado, lime juice, onion, and jalapeno (keep seeds from the jalapeno if you want spice, remove seeds if you don’t want it spicy).
- In an individual one cup measuring container layer shrimp and crab mixture, then avocado mash, and then the rice and press lightly.
- Place a plate over the measuring cup and flip over. If it doesn’t come out right away use a fork to help slide it out. I did have to push some of the rice back in place to make it look pretty.
- Add toppings such as wonton strips, Sriracha Mayo, black sesame seeds, or Ginger Soy Glaze.
