Wild Crab & Avocado Sushi Bowl with Spicy 'Mayo'

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Crustaceans, Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	506Kcal
	460kJ	2119kJ
Fat	5.3g	24g
of which saturates	1.7g	7.9g
Carbohydrates	11g	51g
of which sugars	1.3g	6.0g
Protein	4.4g	20g
Salt	0.57g	2.6g
Fibre	2.5g	11g

Back

1/3 daily fibre 8 plants

Wild Crab & Avocado Sushi Bowl with Spicy 'Mayo'

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 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.

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 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