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.
Wild Crab Sushi Bowl with Brown Rice, Avocado & Creamy Chilli Dressing
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.
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 100g white crab meat (Crustaceans) (white crab meat)
- 1 chilli
- 1 midi cucumber
- 1 avocado
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 red cabbage
- 1 unwaxed lime
- 100g rice (brown) (100% Brown Rice)
- 50g edamame beans (Soya)
Nutritional Information
Calories: 546
Protein: 24g
Carbs: 54g
Fat: 26g
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)
Nutritional Information
Calories: 546
Protein: 24g
Carbs: 54g
Fat: 26g
Wild Crab Sushi Bowl with Brown Rice, Avocado & Creamy Chilli Dressing
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.
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Cooking Instructions
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 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 cucumber, pickled cabbage, avocado and crab mix. Drizzle with the chilli dressing and sprinkle over the coriander
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