Asian vegan "crab" salad rice bowl
Chef
Artina Lindsey
Hospital
Spartanburg Regional Healthycare System
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
46 oz hearts of palm (canned)
6 each nori seaweed sheets
1 1/2 tbsp seafood seasoning (Old Bay)
1 cup black sesame seeds
5 cups brown rice
1 cup mirin
1 cup agave nectar
1 cup low sodium soy sauce
1/4 cup red chili paste
1 cup vegan mayonnaise
1 1/2 tbsp fresh garlic, minced
1 1/2 tbsp fresh ginger, minced
1 1/2 cups scallions, cut on bias
1 1/2 cups English cucumber, peeled and julienned
1 1/2 cups carrots, peeled and julienned
1 1/2 cups red bell pepper, julienned
1 cup edamame, shelled
6 each avocados, peeled and sliced
2 tbsp red pepper chili flakes (optional)
2 tbsp dulse or nori furikake (optional)
6 each nori seaweed sheets
1 1/2 tbsp seafood seasoning (Old Bay)
1 cup black sesame seeds
5 cups brown rice
1 cup mirin
1 cup agave nectar
1 cup low sodium soy sauce
1/4 cup red chili paste
1 cup vegan mayonnaise
1 1/2 tbsp fresh garlic, minced
1 1/2 tbsp fresh ginger, minced
1 1/2 cups scallions, cut on bias
1 1/2 cups English cucumber, peeled and julienned
1 1/2 cups carrots, peeled and julienned
1 1/2 cups red bell pepper, julienned
1 cup edamame, shelled
6 each avocados, peeled and sliced
2 tbsp red pepper chili flakes (optional)
2 tbsp dulse or nori furikake (optional)
preparation
Instructions
1. In a stockpot, add 2 1/2 to 3 quarts of water with 5 cups of brown rice, bring to a boil, stir, turn the heat to low and cover. Cook until the water has evaporated. Turn the heat off and leave the rice covered with the lid.
2. Cut nori sheets into 6 equal squares and set aside. Cut scallions on a bias using green and white parts. Cut carrot, cucumber, and red bell pepper into matchsticks. Peel garlic and ginger then cut into small dice (minced).
3. In a mixing bowl, add 1 tablespoon of the minced garlic and ginger along with 1/2 cup each of the following: Korean red chili paste (2 tablespoons), mirin, agave nectar, low sodium soy sauce, and 1 cup vegan mayonnaise. Add Old Bay seasoning. Combine all ingredients and set aside.
4. Drain the liquid from the hearts of palm, add to a food processor, pulse on low until the mixture is crumbly in texture. Be careful not to pulse too long; this should only take about 10 to 15 seconds. Add the hearts of palm mixture to the mixing bowl with the mayonnaise mixture and gently mix until completely combined.
2. Cut nori sheets into 6 equal squares and set aside. Cut scallions on a bias using green and white parts. Cut carrot, cucumber, and red bell pepper into matchsticks. Peel garlic and ginger then cut into small dice (minced).
3. In a mixing bowl, add 1 tablespoon of the minced garlic and ginger along with 1/2 cup each of the following: Korean red chili paste (2 tablespoons), mirin, agave nectar, low sodium soy sauce, and 1 cup vegan mayonnaise. Add Old Bay seasoning. Combine all ingredients and set aside.
4. Drain the liquid from the hearts of palm, add to a food processor, pulse on low until the mixture is crumbly in texture. Be careful not to pulse too long; this should only take about 10 to 15 seconds. Add the hearts of palm mixture to the mixing bowl with the mayonnaise mixture and gently mix until completely combined.
