1. Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature. 2. Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces. 3. Press rice into two bowls. Pressed rice should have a dip in the middle. 4. Add crab, avocado, carrot and cucumber into the dip in the rice. 5. Drizzle with soy sauce. Top with ginger and sesame seeds. ---------------------------------------------------------------------------
Nutrition
Ingredients
