Ikura and Crab Rice Bowl
A quick and luxurious rice bowl topped with briny ikura (salmon roe) and sweet crab meat, served over fresh lettuce for a satisfying meal in minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
comfortingquickJapanesedairy-freeseafoodtenderjuicyweeknight
Ingredients
- 2 cups cooked sushi rice
- 8 oz crab legs
- 4 tbsp ikura (salmon roe)
- 2 cups lettuce
- 1 tbsp soy sauce
Instructions
- 1
Warm the 2 cups cooked sushi rice in the microwave for 1-2 minutes until steaming, or use it at room temperature.
- 2
Tear the 2 cups lettuce into bite-size pieces and divide between two bowls.
- 3
Spoon the warm rice over the lettuce, then top with the 8 oz crab legs and 4 tbsp ikura.
- 4
Drizzle 1 tbsp soy sauce over the top and serve immediately, mixing everything together as you eat.
Tools you’ll need
- microwave
- bowls
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