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 & Avocado Sushi Bowl with Spicy 'Mayo'
Your favourite sushi roll, but make it bowl-sized. Start with brown rice for the base. Top with sustainably-sourced crab meat, creamy avocado and chunky pak choi. Finish with a kick of spicy 'mayo' and a sprinkle of furikake sesame for a savoury crunch.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 pak choi
- 2 avocado
- 200g white crab meat (Crustaceans) (white crab meat)
- 1 red cabbage
- 200g brown rice (100% Brown Rice)
- 1 cucumber
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2 unwaxed lime
- 1 chilli
Nutritional Information
Calories: 506
Protein: 20g
Carbs: 51g
Fat: 24g
Wild Crab & Avocado Sushi Bowl with Spicy 'Mayo'
Your favourite sushi roll, but make it bowl-sized. Start with brown rice for the base. Top with sustainably-sourced crab meat, creamy avocado and chunky pak choi. Finish with a kick of spicy 'mayo' and a sprinkle of furikake sesame for a savoury crunch.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a medium bowl & 2 small bowls
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Trim and cut the pak choi into bite-sized pieces
- Add the pak choi to the rice in the final 2 mins of cooking, then drain together and return to the pan
Make the pickled cabbage
- Meanwhile, zest and halve the limes. Trim and finely slice the cabbage
- Add the cabbage to the medium bowl, squeeze in the juice from 1 lime and season generously with salt. Mix and leave to pickle
Make the spicy 'mayo'
- In the small bowl, mix the yoghurt, chilli paste (use half for less heat), half the tamari, juice from the remaining lime and both packs of ginger & garlic paste
Dress the crab & finish the prep
- Deseed and finely dice the chilli
- In the other small bowl, combine the crab, lime zest and chilli (to taste). Season with salt and pepper
- Dice the avocados into 1cm cubes. Slice the cucumber into 1/2cm half-moons
Plate up
- Add the remaining tamari to the pak choi rice and stir to combine
- Serve the pak choi rice into bowls, topped with the cucumber, pickled cabbage, avocado and crab. Drizzle with the spicy 'mayo' and scatter over the furikake
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