Wild Crab Sushi Bowl with Brown Rice, Avocado & Creamy Chilli Dressing

Serving size

1 person 2 people 4 people

Ingredients

50g edamame beans (Soya)
100g rice (brown)

(100% Brown Rice)
1 unwaxed lime
1 red cabbage
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 avocado
1 midi cucumber
1 chilli
100g white crab meat (Crustaceans)

(white crab meat)
1 handful of fresh coriander
80g greek style yoghurt (Milk)

Allergens

Contains: Soya, Crustaceans, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	546Kcal
	483kJ	2284kJ
Fat	5.5g	26g
of which saturates	1.5g	6.9g
Carbohydrates	11g	54g
of which sugars	1.9g	8.8g
Protein	5.1g	24g
Salt	0.68g	3.2g
Fibre	2.5g	12g

Ingredients

80g greek style yoghurt (use half) (Milk)
1 handful of fresh coriander (use half)
100g rice (brown) (use half)

(100% Brown Rice)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
50g edamame beans (use half) (Soya)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 unwaxed lime (use half)
1 midi cucumber (use half)
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 avocado (use half)
1 red cabbage (use half)
1 chilli (use half)
100g white crab meat (use half) (Crustaceans)

(white crab meat)

Allergens

Contains: Soya, Crustaceans, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	546Kcal
	483kJ	2284kJ
Fat	5.5g	26g
of which saturates	1.5g	6.9g
Carbohydrates	11g	54g
of which sugars	1.9g	8.8g
Protein	5.1g	24g
Salt	0.68g	3.2g
Fibre	2.5g	12g

Back

1/3 daily fibre 5 plants Low sat fat

Wild Crab Sushi Bowl with Brown Rice, Avocado & Creamy Chilli Dressing

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Shellfish

Your favourite sushi roll, but make it bowl-sized. Start with brown rice, studded with chunky edamame, for the base. Top with responsibly-sourced crab, creamy avocado and tangy pickled cabbage. Finish with a kick of spicy 'mayo' and a sprinkle of coriander for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium bowl, 2 small bowls, a sieve & a grater

Get the rice on

Add the rice and boil for 25-30 mins, until cooked
Add the edamame for the final minute of cooking, then drain together

Make the pickled cabbage

Meanwhile, zest and halve the lime. Trim and finely slice the cabbage
Add the cabbage to the medium bowl, squeeze in the juice from half the lime and season generously with salt. Mix and leave to pickle

Make the chilli dressing & finish the prep

In a small bowl, mix the yoghurt, chilli paste (add less for less heat), ginger & garlic paste, tamari and the remaining lime juice
Dice the avocado into 1cm chunks. Finely slice the cucumber into 1/2cm half-moons. Finely chop the coriander

Dress the crab

Deseed and finely dice the chilli
In the other small bowl, combine the crab, lime zest and diced chilli (for those who'd like more heat). Season with salt and pepper to taste

Plate up

Share the edamame rice between bowls, topped with the crab mix, cucumber, pickled cabbage and avocado. Drizzle with the chilli dressing and sprinkle over the coriander