California crab, avocado, rice and quinoa bowl

A twist on the california sushi roll. Some snipped shards of nori seaweed on top make a nice addition.

  • Preparation time: 15 minutes
  • Total time: 15 minutes

Serves: 2


1 tbsp Japanese rice vinegar

1 tsp honey

100g mixed radishes, finely sliced

100g white crab meat

1 tsp wasabi paste

1 tbsp crème fraîche

1⁄2 lime, zest and juice

100g mango, finely diced

2 tbsp finely diced red onion

handful finely chopped coriander leaves

250g pack steamed Tilda brown basmati and quinoa

1 tbsp tamari

1⁄2 avocado, sliced

handful salad cress

1 tbsp sesame seeds, toasted


1. Whisk the vinegar, honey and a pinch of salt in a bowl; toss in the radishes and set aside. In a separate bowl, mix the crab, wasabi, crème fraîche and lime zest and juice, then stir through the mango, onion and coriander; season.

2. Heat the rice and quinoa according to pack instructions. Toss with the tamari and marinating liquid from the radishes; divide between bowls. Arrange the crab mixture, avocado, radishes and cress on top. Sprinkle over the seeds and serve.