Base
2 small cups of round white rice
2 tsp rice vinegar
120g zucchini noodles (zoodles)
80g raw white cabbage, finely chopped
80g raw chicory, finely chopped
1 avocado cut into cubes
60g of crab meat
30g of tobiko (fish eggs) 

Mayo Sriracha
3 tbsp mayonnaise
1 tbsp soy sauce
1 tbsp Sriracha
1/4 squeezed lemon
1/2 tbsp cold water

Shoyu sauce
2 tbsp soy sauce
1 tbsp pure sesame oil

Toppings
1 sheet of nori seaweed, cut into thin strips
30g of tobiko (fish eggs)
2 tsp wasabi sesame seeds

Rinse the rice several times in a saucepan.
Add 1.5 cups of cold water per cup of rice and bring to a boil.
Reduce the heat and cover for 10min. When the rice is ready, add the rice vinegar and let it sit for 10min with the lid on.

Our tip: For rice, rice cookers are very practical and there are even small sizes. They are available everywhere.

To prepare Sriracha Mayonnaise Sauce, combine mayonnaise, soy sauce, sriracha, lemon juice, and cold water.

To prepare Shoyu sauce, mix one tablespoon of soy sauce and one tablespoon of pure sesame oil.

In a large salad bowl, mix the shredded white cabbage, raw chicory, diced avocado, crabmeat and tobiko, with 2-3 tablespoons of Sriracha Mayonnaise (depending on your taste).

Dress the rice and zoodles with a little Shoyu sauce. Add the mixture on top.

To finish, add the nori seaweed cut into thin strips and a teaspoon of tobiko. Finally, sprinkle with wasabi sesame seeds.

Bon appetit and 'Mahalo'!