Crab Stick and Corn Rice Bowl

1. 1 Crab stickspack 200 g ≈ $2.80 120 g
2. 2 Canned sweet cornpack 340 g ≈ $1.00 70 g
3. 3 Cucumbers≈ $3.67 per kg 100 g
4. 4 Short-grain ricepack 800 g ≈ $2.16 60 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Plain yogurtpack 300 g ≈ $2.10 50 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sesame seeds 4 g
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 130 ml water, season with salt, and cook for 18–20 minutes until tender. Let cool until warm.

2. Cover the egg with water and cook for 9 minutes after it comes to a boil. Cool in cold water, peel, and cut in half.

3. Cut the crab¹ sticks into large pieces. Drain the corn.

4. Grate half the cucumber³ and squeeze out the liquid, then mix with the yogurt, dill⁷, salt, and pepper. Dice the remaining cucumber.

5. Spread the rice as the base in a bowl. Arrange the crab¹ sticks, corn, cucumber³, and egg in sections.

6. Add the yogurt sauce on top or on the side, and sprinkle with sesame seeds.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.