Keto Japanese Kani Sukiyaki Rice Bowl with Wilted Spinach & Avocado
Indulge in an exquisite fusion of traditional Japanese flavors and low-carb keto cuisine with our gourmet Japanese Kani Sukiyaki Rice Bowl featuring succulent crab, wilted spinach, and creamy avocado. Satisfying and nutritious, this keto-friendly rice bowl offers a delightful twist on a classic Japanese meal.
Allergens
Fish (crab), Soy (soy sauce)
Ingredients
- 1. 6 oz canned crabmeat (kani) 2. 1 cup cooked jasmine rice (for non
- keto option) OR 1 cup shirataki rice (for keto option) 3. 10 oz fresh spinach 4. 1 large avocado, sliced 5. 2 tbsp soy sauce (tamari for gluten
- free option) 6. 2 tbsp mirin 7. 1 tbsp rice vinegar 8. 1 tsp sugar substitute (erythritol or xylitol) 9. 1 tbsp sesame oil 10. 1 tsp grated ginger 11. 1 clove garlic, minced 12. Salt and pepper, to taste
Instructions
- In a small bowl, whisk together soy sauce, mirin, rice vinegar, sugar substitute, sesame oil, ginger, and garlic until well combined. Set aside.
- Rinse shirataki rice according to package instructions or cook jasmine rice as per package directions.
- In a large pan over medium heat, add crabmeat and sauce mixture. Cook for 5 minutes or until heated through.
- Add spinach to the pan with crab meat and cook for another 2 minutes until wilted.
- Season with salt and pepper as desired.
- To serve, divide shirataki rice or cooked jasmine rice among two bowls. Top with the crab and spinach mixture. Garnish with avocado slices.
Chef’s Insight
The perfect blend of umami flavors and satisfying textures make this dish an indulgent experience while remaining keto-friendly.
Notes
This recipe provides a delicious and satisfying option for those following a keto diet. The shirataki rice is made from konjac, which is high in fiber but has little to no carbs.