Sushi salad bowl


Preparation time: 5 minutes

Cooking time: None

Serves: 2


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


Divide the salad leaves between two plates or bowls, then top with the cucumber, onions, crab.

In a bowl, mix the ginger, chilli and coriander together with the chilli sauce and lime zest and juice. Season to taste.

Drizzle the dressing over the salad and scatter over that nori. Serve with lime wedges as garnish.