Sweet Chilli Prawn and Sriracha Crab Sushi Bowl
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Sweet Chilli Prawn and Sriracha Crab Sushi Bowl

with Pickled Carrot, Avocado and Pea Shoots

Tags:
Under 650 calories
Allergens:
Crustaceans
Egg
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Sushi Rice

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

1 unit(s)

Lime

1 unit(s)

Avocado

1 punnet(s)

Crab Meat

(Contains Crustaceans)

32 grams

Mayonnaise

(Contains Egg, Mustard)

15 grams

Sriracha Sauce

150 grams

King Prawns

(Contains Crustaceans)

48 grams

Sweet Chilli Sauce

40 grams

Pea Shoots

Not included in your delivery

300 milliliter(s)

Boiling Water

½ tsp

Sugar

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Nutritional information

Energy (kJ)2563 kJ
Energy (kcal)613 kcal
Fat21.6 g
of which saturates4.1 g
Carbohydrate83.9 g
of which sugars16.8 g
Protein25.2 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Medium Saucepan
Chopping Board
Peeler
Medium Bowl
Knife
Spoon
Pan

Instructions

1

Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.

Pour the boiled water (see pantry) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.

Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam). Stir through the rice vinegar and season with salt (see pantry).

2

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar, sugar (see pantry for amount) and a pinch of salt and pepper. Add the carrot ribbons, toss to coat, then set aside to pickle.

3

Cut the lime into wedges.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks. Squeeze over some lime juice and season with salt and pepper.

4

In a medium bowl, combine the crab meat, mayonnaise and sriracha sauce. Set aside. Season with salt.

Drain the prawns. 

5

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. Add the sweet chilli sauce and turn to coat the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

6

When everything's ready, fluff up the rice with a fork and stir through the carrot pickling juice. Share between your bowls.

In sections, top with the sweet chilli prawns, sriracha crab, pickled carrot and avocado. Top with a handful of pea shoots and finish with a drizzle of oil.

Serve with any remaining lime wedges for squeezing over.

Enjoy!