Create a delightful Crab Rice with Edamame and Tobiko, blending tender crab meat, vibrant edamame, and the savoury pop of tobiko for a dish full of flavour and texture. This quick and easy recipe is perfect for a weeknight dinner or a special seafood-inspired meal. Follow our simple steps to achieve restaurant-quality results at home. Order fresh crab meat and premium tobiko from Pearl Seafoods, delivering top-quality seafood directly to your door in Sydney. Elevate your dining with this delicious and satisfying recipe!
Ingredients List
2 cups Japanese short-grain rice
Cold water (for soaking)
1 tbsp sesame oil
150g cooked crab meat (fresh or picked)
½ cup steamed edamame (podded)
¼ cup sliced pickled daikon
1 tbsp XO sauce
1 tbsp light soy sauce
1 tsp fresh lemon juice
1 tbsp seasoned nori flake
1 long green shallot (thinly sliced)
2 tbsp tobiko (flying fish roe)
Steps
Soak the Japanese short-grain rice in cold water for 1 hour, then drain thoroughly.
Cook the soaked rice according to the package instructions. Once cooked, spread it out on a baking sheet to cool slightly.
Heat 1 tablespoon of sesame oil in a large non-stick frying pan over medium heat. Add the cooked rice and press it into an even layer. Cook for 8-10 minutes or until the bottom is golden and crispy. Flip the rice and cook the other side until crispy.
In a small bowl, mix the XO sauce, lemon juice, and light soy sauce. Drizzle this mixture over the crispy rice, ensuring even distribution
Top the rice with the cooked crab, steamed and podded edamame, and sliced pickled daikon.
Garnish with seasoned nori flakes, sliced long green shallots, and tobiko. Drizzle a little extra sesame oil on top, if desired.
Serve immediately and enjoy this flavourful and textured dish!
