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California crab, avocado, rice and quinoa bowl
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A twist on the california sushi roll. Some snipped shards of nori seaweed on top make a nice addition.
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.
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