BEST Crab Pizza Sushi Recipe || Crab Poke Bowl || How to Make Crab Poke Sushi || Pineapple Poke Bowl

Boil water in a large pan.

Add rice noodles to boiling water and follow package cooking time.

Once done, transfer rice noodles to icy water to stop cooking and keep al dente.

Place 6 strips of prosciutto on a non-stick pan and bake in the oven at 400°F for about 7 to 8 minutes.

In a medium bowl, combine 1 cup mayonnaise, 1/4 cup honey, 1 tablespoon sriracha, and 1 teaspoon garlic powder; mix until homogeneous.

Taste the sauce to ensure it's good and transfer to a bottle.

In another bowl, mix 1/2 cup mayonnaise, 1/2 cup coconut cream, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 1 tablespoon miso paste; mix and taste.

Peel and julienne 1 cucumber and 1 pear.

Slice 1 avocado around the core, twist to remove the pit, and slice the avocado.

Crack the crab claw, remove cartilage, and massage the crab to release the meat.

Put crab meat in a bowl, finely chop chives, add to crab, then add 2 tablespoons tobiko and 2 tablespoons miso sauce; season with salt and mix.

Strain the rice noodles and put them in a bowl; add sliced avocado, julienned pear, julienned cucumber, crispy prosciutto, and crab mix; decorate with crab claw and drizzle with miso sauce.

Wash 3 cups of sushi rice until water runs clear, then put in a rice cooker and fill with water to the appropriate mark; select sushi rice mode.

Cut a pineapple into equal parts and slice the bottom for stability; empty the pineapple to create a bowl shape.

Dice the pineapple meat, 1 mango, and 1 avocado; mix with 1/4 cup maple syrup and 1/4 cup sushi sauce or light soy sauce.

Prepare a simple miso sauce with 1 cup mayonnaise, 1 tablespoon sriracha, 2 tablespoons honey, 2 tablespoons rice vinegar, and 2 tablespoons miso; mix until homogeneous and add 2 tablespoons to the crab mix.

Season the rice with rice vinegar and let it cool down.

Fill the pineapple bowl with rice, then layer with mango, avocado, pineapple, seaweed salad, rolled smoked salmon, and crab mix; top with pomegranate.

Make a tempura mix using a pre-made one and prepare panko or bread crumbs.

Shape rice using wet hands and a mullen ring; coat with tempura mix and panko on both sides.

Fry in oil at 350°F until light golden color; do not overcook.

Prepare guacamole by crushing 2 avocados, adding juice of 1/2 lemon, and seasoning with salt; mix with a fork.

Finely dice a pear and add to crab mix along with chopped chives and spicy mayo; season with salt and mix.

Spread guacamole on a rice galette, then add crab mix on top.

Equipment Needed

Spice Level:

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