Easy Crunch Roll Sushi Bowl (Print Version)
A deconstructed sushi roll in a bowl featuring seasoned rice, imitation crab, fresh vegetables, and crunchy toppings with homemade eel sauce and spicy mayo.
# Ingredients:
→ Bowl Base
01 -
8 oz imitation crab, diced
02 -
3 cups white or brown rice, cooked
03 -
1 cucumber, diced
04 -
1 large avocado, diced
05 -
¼ cup cilantro, chopped
→ Eel Sauce
06 -
¼ cup soy sauce
07 -
¼ cup sugar
08 -
3 tablespoons mirin
→ Spicy Mayo
09 -
¼ cup mayonnaise
10 -
1 tablespoon Sriracha
→ Toasted Panko
11 -
1 cup Panko breadcrumbs
12 -
¼ cup olive oil
# Instructions:
01 -
Cook rice according to package instructions. Finely chop crab and cilantro. Cut cucumber and avocado into chunks.
02 -
Mix mayonnaise and Sriracha in a small bowl. Set aside or refrigerate until ready to use.
03 -
Combine soy sauce, sugar and mirin in a small saucepan. Bring to boil over medium heat. Reduce heat and simmer for 5 minutes until slightly thickened. Let cool.
04 -
Mix Panko breadcrumbs with olive oil in a skillet over medium heat. Cook 2-3 minutes, stirring frequently until golden brown. Transfer to plate to cool.
05 -
Layer rice in bowls. Top with crab, cucumber, avocado and cilantro. Drizzle with eel sauce and spicy mayo. Finish with toasted Panko crumbs.
# Notes:
01 -
Can use white or brown rice
02 -
Toasted Panko can be made ahead and stored in airtight container
03 -
Sauces can be prepared in advance and refrigerated