Sushi Salad Bowl

Nutrient Per 100g Per Serving % GDA Traffic  Lights
Energy (kcal) 44 119 6 N/A
Fat (g) 0.4 1 1 Low
Sat Fat (g) trace trace <1 Low
Sugar (g)  2.6 7 8 Low
Salt (g) 0.3 0.9 15 Med

 Serves: 2

 Preparation time: 5 minutes

Cooking time: 0 minutes

  • 2 handfuls of herb salad mix
  • 225g/8oz cucumber, cut into batons
  • 3 spring onions, trimmed and sliced
  • 1 x (170g) can of white crabmeat, drained
  • 2.5cm/1 inch piece of fresh root ginger, peeled and grated
  • 1 red chilli, deseeded and chopped
  • 1 (20g) pack fresh coriander leaves, roughly chopped
  • 15ml/1 tbsp of sweet chilli sauce
  • zest and juice of 1 lime
  • salt and freshly ground black pepper
  • ½ sheet of nori, finely sliced


  1. Divide the salad leaves between two plates or bowls, then top with the cucumber, onions, crab.
  2. In a bowl, mix the ginger, chilli and coriander together with the chilli sauce and lime zest and juice. Season to taste.
  3. Drizzle the dressing over the salad and scatter over that nori. Serve with lime wedges as garnish.

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