Quick and Easy Crunch Roll Sushi Bowl (Print version)
A fast sushi-inspired rice bowl with crab, avocado, cucumber, crunchy panko, spicy mayo, and sweet soy sauce.
# Ingredients:
For the seasoned rice
01 -
1 1/2 cups (300 g) uncooked short-grain sushi rice, rinsed
02 -
1 3/4 cups (420 ml) water, or as directed by rice package
03 -
3 tablespoons rice vinegar
04 -
1 tablespoon granulated sugar
05 -
3/4 teaspoon kosher salt
For the quick sauces
06 -
1/4 cup (60 ml) soy sauce
07 -
3 tablespoons mirin
08 -
2 tablespoons granulated sugar
09 -
1/3 cup (75 g) mayonnaise
10 -
1-2 tablespoons sriracha, to taste
For the bowl
11 -
8 oz (225 g) imitation crab, shredded or diced
12 -
1 English cucumber, diced
13 -
1 large ripe avocado, diced
14 -
2 scallions, thinly sliced
15 -
2 sheets nori, cut into thin strips
16 -
1 tablespoon sesame seeds
For the crunch
17 -
1 cup (55 g) panko breadcrumbs
18 -
2 tablespoons neutral oil
# Instructions:
01 -
Cook the rinsed rice with water in a rice cooker or covered pot according to package directions. Let it rest covered for 5 minutes.
02 -
Stir rice vinegar, sugar, and salt together until dissolved. Fold into the warm rice with a rice paddle or spatula, then let the rice cool until warm, not hot.
03 -
Combine soy sauce, mirin, and sugar in a small saucepan. Simmer over medium-low heat for 4-6 minutes, stirring often, until slightly syrupy. Cool for a few minutes.
04 -
Stir mayonnaise and sriracha together in a small bowl. Start with 1 tablespoon sriracha, then add more if you want extra heat.
05 -
Heat oil in a skillet over medium heat. Add panko and cook for 3-5 minutes, stirring often, until golden brown. Transfer to a plate to cool.
06 -
Shred or dice the imitation crab. Dice the cucumber and avocado, slice the scallions, and cut the nori into thin strips.
07 -
Divide warm seasoned rice among 5 bowls. Top with crab, cucumber, avocado, scallions, nori, sesame seeds, sweet soy sauce, spicy mayo, and toasted panko. Serve right away.
# Good to know:
01 -
Best served immediately after adding the panko.
02 -
Store the rice, toppings, sauces, and toasted panko separately for meal prep.
03 -
Use tamari and gluten-free panko for a gluten-free variation.