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Servings: 4
Ingredients
- 2 measuring cups brown rice
- 2 tbsp rice vinegar
- 2 tsp sugar
- 1/4 tsp salt
- 400 g imitation crab sticks
- 2 tbsp kewpie mayonnaise
- 1 tbsp tobiko orange flying fish roe, plus extra to serve
- 8 oak lettuce leaves
- 2 tbsp dried wakame rehydrated in hot water
- 1 avocado
- 1 cucumber
- Finely chopped chives
Instructions
- Remove the pan from the rice cooker, place the rice inside and wash 2-3 times, or until the water is mostly clear. Make sure the outside of the pan is dry and place it back inside the rice cooker. Fill the pan with water until you reach ‘2’ on the brown rice scale. Close the lid, select 'brown rice' and press start. Cooking time will take around 2 hours.
- When the rice cooker beeps, press stop and open the lid. Use the rice scoop to fluff up the rice. Add the rice vinegar, sugar and salt to the rice and use the rice scoop to thoroughly combine. Leave the lid of the rice cooker open to allow the rice to cool as you prepare the rest of the ingredients.
- Roughly shred the crab sticks and place them into a large bowl. Add the mayonnaise the 1 tablespoon of tobiko and stir well to combine. Slice your avocado and cucumber and set aside.
- Divide the lettuce and rice between bowls. Top with the crab mixture, avocado, cucumber, wakame and extra tobiko. Sprinkle with chives and serve.
