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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature. | 2. Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces. | 3. Press rice into two bowls. Pressed rice should have a dip in the middle. | 4. Add crab, avocado, carrot and cucumber into the dip in the rice. | 5. Drizzle with soy sauce. Top with ginger and sesame seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
king crab leg	3			-	-	-	-
avocado	1/2			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
cucumber	1/2			7.8	1.8876	0.33799999999999997	0.0572
soy sauce				-	-	-	-
ginger			pickled	-	-	-	-
sesame seed			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.