Poke with crab, poached egg and smashed cucumbers
4 servings
50 minutes
Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
1
Put basmati rice in the rice cooker for 25 minutes. Then let it sit for another 20 minutes.
- Basmati rice: 100 g
2
While the rice is cooking, prepare the dressing. Mix 'Mizukan' vinegar with sugar and mirin sauce. Add seaweed to taste. The dressing should be sweet and sour. For 100 grams of rice, add 10-15 grams of dressing.
- Mizkan sauce (Japanese seasoned vinegar): 20 ml
- Mirin: to taste
- Seaweed: to taste
3
Add the dressing to the hot rice and mix.
- Mizkan sauce (Japanese seasoned vinegar): 20 ml
4
Cut the cucumbers lengthwise. Remove the seeds and add finely chopped chili pepper, young peas, fresh cilantro, soy sauce, and sesame oil. Then add kimchi sauce. Mix and let it marinate for 3-4 hours, stirring the cucumbers each time to absorb the marinade.
- Fresh cilantro (coriander): 8 g
- Soy sauce: 30 ml
- Sesame oil: 18 ml
- Kimchi sauce: 8 g
5
Place the warm seasoned rice in a deep plate.
- Basmati rice: 100 g
6
Place sliced avocado and chuka salad on the side.
- Avocado: 40 g
- Chuka wakame salad: 20 g
7
Prepare spicy sauce by mixing mayonnaise, sriracha sauce, and sweet chili sauce.
- Mayonnaise: 30 g
- Sriracha: 10 ml
- Sweet chili sauce: 20 ml
8
Boil a poached egg.
- Chicken egg: 2 pieces
9
Place a poached egg on the rice. On the egg, add crab mixed with spicy sauce.
- Chicken egg: 2 pieces
- Crab claw meat (phalanges): 60 g
- Mayonnaise: 30 g
- Sriracha: 10 ml
- Sweet chili sauce: 20 ml
10
Garnish with sesame seeds, fresh cilantro leaves, and rice chips when serving.
- Sesame seeds: 2 g
- Fresh cilantro (coriander): 8 g
- Rice chips: 4 pieces
