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


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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