Crunch Roll Sushi Bowl
A delicious and easy-to-make sushi bowl featuring fresh ingredients and zesty sauces.
Ingredients
- 8 oz imitation crab diced
- 3 cups cooked white or brown rice
- 1 cucumber diced
- 1 large avocado diced
- 1/4 cup cilantro chopped
For the Eel Sauce:
- 1/4 cup soy sauce
- 1/4 cup sugar
- 3 tbsp mirin
For the Spicy Mayo:
- 1/4 cup mayo
- 1 tbsp Sriracha
- For the Toasted Panko:
1 cup Panko breadcrumbs
- 1/4 cup olive oil
Instructions
- Ensure the rice is cooked and ready. White or brown rice both work well for these sushi bowls. (Cooking time may vary based on the type of rice used, usually 15-20 minutes.)
- Prepare the ingredients: finely chop the crab and cilantro, and cut the cucumber and avocado into larger chunks. This will enhance the visual appeal and provide a nice texture contrast in your bowl.
- Make the spicy mayo by combining mayonnaise and Sriracha in a small bowl. Set aside or refrigerate until needed. This creamy sauce adds a rich flavor!
- For the Eel Sauce, in a small saucepan, mix soy sauce, sugar, and mirin. Bring to a boil over medium heat, then simmer on low for about 5 minutes until slightly thickened. Let it cool and set aside or refrigerate. This sauce adds a sweet umami flavor!
- Toast the Panko: In a skillet, mix Panko breadcrumbs with olive oil over medium heat until golden brown, stirring frequently. Transfer to a plate. This step adds a delightful crunch to your sushi bowl!
- Assemble the Sushi Bowls: Scoop rice into bowls, top with crab, cucumber, avocado, and cilantro. This colorful presentation makes the dish even more appealing!
- Drizzle eel sauce and spicy mayo over the bowls. Don’t be shy with the sauces; they are what brings the dish to life!
- Sprinkle toasted Panko crumbs on top for that satisfying crunch.
- Enjoy your delicious sushi bowls! This dish is best served fresh but can be stored in the refrigerator for up to a day.
Notes
You can customize these bowls with your favorite sushi ingredients like seaweed, sesame seeds, or pickled ginger. Adjust the spiciness by adding more or less Sriracha to the mayo. No alcoholic drinks allowed, please substitute with a non-alcoholic option.