Step-by-step

1. Start your 1.5 cups to 2 cups of rice in your rice cooker with the appropriate water amount (around 2.25 to 3 cups depending on texture).
2. Dice your celery, cilantro, and red onion into small chunks. Note that the larger your red onion pieces, the “spicier” the salad will taste.
3. Add in your 2 cups of cooked and shelled crab meat to your large mixing bowl. 
4. Add the diced veggies. 
5. Season with 1 tsp of salt, approximately 2 tsp of ground black pepper (3 grinds), 3/4 cup of kewpie mayonnaise and juice of half a lemon. 
6.  Mix evenly. Once mixed, place your rice into a bowl and top with crab salad. You can add a slice of lemon for garnish and for a extra kick, some chili oil.