When there's crab in the house there are no left-overs. Really, I can eat my body weight in these critters. But we actually had a bunch of meat remaining and I was at a loss for what to make. I didn't want crab cakes or bisque; I was in the mood for something along the lines of sushi, but frankly, was just too tired for anything that involved. So I thought, "What's tasty and requires the least amount of effort? Chirashi!" And, healthy too. Chirashi sushi literally means scattered sushi. There's no fixed recipe for chirashi, and your fish can be cooked or raw.
Ours was simply this: rice, crab meat, avocado, julienned cucumber, umeboshi (pickled plums), cooked carrot (I used my little crab cookie cutter to show that I wasn't completely slacking off in the preparation) and black sesame. YUM! I served it with a little wasabi and soy sauce and, of course, hot sake.
Kampai!
Related Articles
- Avocados Stuffed With Shrimp Or Crab
- Avocado and Crab
- Like Pisa Tower – Crab Salad with Grapefruit, Pomegranate, Avocado and Watercress
- Avocado With Crab
- Baked Avocado With Crab
- Crab and Avocado Salad
- Pepper Medley Crab and Avocado Salad
- Crab Salad in Avocado Boats
- Bikini Bottom Crab Salad in Avocado Boats
- Avocado-Mango Salad With Grilled Shrimp
Related Recipes
Foodista on Facebook
Subscribe!
Get our weekly newsletter, which features recipe ideas and inspiration, or get a daily feed of the most popular stories on Foodista.
Add comment