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Fresh Jonah Crab with Yuzu Vinaigrette, Edamame, Avocado and Sushi Rice

Fresh Jonah Crab with Yuzu Vinaigrette, Edamame, Avocado and Sushi Rice
Serves 4-6 

Crab and rice ingredients:

2 cups Jonah crab meat
1 cup cooked edamame beans, shelled
1 cup avocado, diced
1/2 cup cilantro, thinly sliced
3 Tbsp chives, sliced
1 cup sushi rice, prepare according to instructions on rice packaging.
Sea salt

Yuzu Vinaigrette
1 orange, juiced
1/2 lemon, juiced
1/2 lime, juiced
1 Tbsp yuzu juice (can be found in most Asian grocers)
1 Tbsp soy sauce 


  1. Cook the sushi rice, or any rice you prefer, according to the package and cool slightly. 
  2. In small mixing bowl, combine crab meat, edamame, avocado and chives. Mix lightly as not to mash, and slowly add a little vinaigrette. Add just enough to moisten the mixture and brighten the flavor. 
  3. Serve on top of bed of rice, and drizzle with a little more vinaigrette. Top with cilantro and any other crunchy vegetable you want. 

Pro Tip! If using sushi rice, you can roll in plastic wrap to make sticky rice cakes. When rice is finished cooking, allow to cool slightly. Pull 2 sheets of plastic wrap onto flat counter surface about 2 feet long, one on top of the other. Carefully and evenly pour rice onto middle of plastic wrap and arrange into log about the diameter of a tennis ball, about 4 inches from each side. Roll up with plastic wrap like a burrito, and grab each end of wrap. Roll log by holding ends, you will have to move back and forth but only roll one direction. As plastic gets tight, poke small holes to relieve air pressure with tooth pick, and roll tight. Once firm, tie off ends, and refrigerate log. Once cool, you can slice the log into round pucks. Crisp in a pan with oil. Serve crab salad over top and enjoy!