• Cooking and seasoning the rice

  If cooking rice, make a few hours in advance, or overnight and allow to cool in the refrigerator with seasonings.

  1. Soak and rinse uncooked rice until water runs clear.

  2. Add to a small saucepan with 3 cups odf water and bring to a boil.

  3. Once boiling, reduce heat to low, and cook 15-20 minutes until water is evaporated and rice is fully cooked.

  4. Allow rice to cool to room temperature.

  5. Season with 1 tablespoon rice vinegar and a pinch cane sugar and mix well. Refrigerate for at least 2 hours. (If using leftover rice, skip to this step-recipe calls for about 2 cups cooked rice).

  Making the Crab Salad

  1. Pulse the crab a few times in a food processor to break it up,

  2. Remove to a bowl, and add mayonaise, sweet chili sauce, sriracha and rice vinegar. Toss well to coat, and refrigerate until ready to eat. Before serving, add crispy panko.

  3. To make the crispy panko for the crab salad, add 1 tablespoon canola oil to a small non-stick frying pan and heat over medium until shimmering, about 2 minutes.

  4. Add the panko to the pan, and toss to combine with the oil.

  5. Cook over medium heat, stirring frequently, until light golden brown- about 1 minute.

  6. Remove to a plate and allow to cool to room temperature. Stir into crab salad just before assembling your bowls so it retains its crunch.

  Making the Honey Glazed Shrimp

  1. Toss shrimp to coat in the honey and soy sauce, and cook in 1 tablespoon canola oil in a small frying pan over medium heat for 2 minutes a side.

  Making the Cucumber Slaw

  1. Using a spiralizer, spiral 1 medium cucumber. If you don’t have a spiralizer/spiral vegetable slicer, you could also thinly slice the cucumber.

  2. Add the cucumber to a bowl with the edamame and scallions, and add sweet chili sauce, rice vinegar and sesame oil and toss to coat.

  Making the Wasabi Mayo

  1. In a small bowl, whisk together mayonaise, prepared wasabi paste, rice vinegar and honey until smooth.

  Assembling the bowls

  1. Divide the cooled and seasoned rice into 2 serving bowls.

  2. Divide cucumber slaw, crab salad, shrimp and avocado slices evenly into each bowl, arranging separately.

  3. Drizzle with wasabi mayo, and sprinkle with sesame seeds, and it’s ready to serve!

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