Poke with Rice, Crab, and Crushed Cucumbers

Ingredients

• Snap Peas 5 oz
• Boiled White Round Rice 5 oz
• Rice Vinegar for Sushi 0 fl oz
• Sugar 0 oz
• Salt 0 oz
• Bulgogi Sauce 3 spoons
• Sweet Chili Sauce 1½ spoons
• Kewpie Japanese Mayonnaise 2½ spoons
• Freshly squeezed orange juice 0 fl oz
• Cucumbers 1 piece
• Mild Chili Spice ½ pieces
• Crab sticks in brine 5 oz
• Tobiko Caviar 0 oz
• Roasted Peanuts 0 oz
• Cilantro 0 oz

Step-by-Step Guide

Step 1

Rinse the round rice several times, then 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, then add this mixture to the hot rice and stir.

Step 2

Cut the cucumbers in half lengthwise, gently smash them 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 chopped chili pepper.

Step 3

Add the peas in their pods to boiling salted water for one minute, then cool them down to stop the cooking process. Cut the pods in half.

Step 4

Mix the kimchi sauce, sweet chili sauce, and mayonnaise. Tear the crab sticks into fibers and combine them with the sauce.

Step 5

Place the rice on a plate, then top it with crab, peas, crushed cucumbers, tobiko, peanuts, and cilantro.