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    California crab, avocado, rice and quinoa bowl

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    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.

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