Poke with rice, crab and smashed cucumbers
2 servings
20 minutes
An important Hawaiian dish, in which almost anything is added to the rice base and fish. In this case, the fish was replaced with crab sticks and wonderful smashed cucumbers were added to them. A recipe from one of the brand chefs of the gastromarket "Around the World" Alexey Kogay from our program "Food for the Night.
1
Rinse the round rice several times, add 180 ml of water and cook. Mix 25 ml of rice vinegar with 20 grams of sugar and 5 grams of salt until the sugar dissolves, add to the hot rice and stir.
- Short-grain (round) rice: 150 g
- Rice vinegar: 35 ml
- Sugar: 25 g
- Salt: 5 g
2
Cut the cucumbers in half lengthwise, smash with the handle of a knife, and slice into thin half-moons. Add 10 ml of rice vinegar, 10 ml of orange juice, 5 grams of sugar, and crushed chili pepper.
- Cucumbers: 1 piece
- Rice vinegar: 35 ml
- Freshly squeezed orange juice: 10 ml
- Sugar: 25 g
- Chili pepper: 0.5 piece
3
Throw the peas into boiling salted water in the pods for a minute, then cool to stop the cooking. Cut the pods in half.
- Snap peas: 100 g
4
Mix kimchi sauce, sweet chili, and mayonnaise. Tear crab sticks into fibers and mix with the sauce.
- Kimchi sauce: 3 tablespoons
- Sweet chili sauce: 1.5 tablespoon
- Japanese mayonnaise (Kewpie-style): 2.5 tablespoons
- Crab sticks (surimi): 200 g
5
Place rice on a plate, top with crab, peas, chopped cucumber, tobiko, peanuts, and cilantro.
- Short-grain (round) rice: 150 g
- Crab sticks (surimi): 200 g
- Snap peas: 100 g
- Cucumbers: 1 piece
- Tobiko (flying fish roe): 50 g
- Roasted peanuts: 30 g
- Cilantro: 5 g
