Crab and Wakame Sushi Bowl
Ingredients for 4 servings
- 75g sushi rice
- sea salt
- 1 tbs sugar
- 60ml rice vinegar
- 1 dressed crab
- 5 g dried wakame seaweed
- 100g fresh or frozen peas
- 2 heaped tbs pickled onions
- 50 g pea shoots. Micro herbs, to garnish black and white sesame seeds, to garnish
for the dressing
- 1 tbs coconut aminos
- 1 teaspoon wasabi powder or paste
- 2 limes, juice
- 1 tablespoon coconut syrup
- 1 cm piece of ginger, grated
- 1 tsp toasted sesame seed oil
Toasted sesame seeds, to serve
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Crab and Wakame Sushi Bowl
Method
Step 1
Cook the rice according to the packet instructions, once cooked, season the rice. For this quantity of rice, use 1/4 cup of rice vinegar, 1 tablespoon sugar and 1 teaspoon of sea salt. Heat the vinegar and mix with the sugar and salt, until melted. Add the mixture into the rice and mix well.
Step 2
Divide the rice between two bowls and top with the toppings.
I like to arrange all the toppings into sixths on top of the rice.
If you are using fresh peas, give them a quick 30-second boil, until they float. For frozen peas, just make sure they are fully defrosted.
Step 3
Whisk all the ingredients of the dressing together. Just before serving pour half the dressing over the dressed crab and mix. Scatter over the pea shoots and sesame seeds garnishes.
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