Crunch Roll Sushi Bowl (Printable Version)
Turn classic sushi into a bowl with fluffy rice, imitation crab, crispy panko, and fresh avocado. Drizzle with spicy mayo and eel sauce for extra flavor.
# What You'll Need:
→ Core Components
01 -
3 cups cooked brown or white rice
02 -
1 cucumber, chopped up
03 -
1 large avocado, diced up
04 -
¼ cup fresh cilantro, finely chopped
05 -
8 oz diced imitation crab
→ Sauce for Eel
06 -
¼ cup of soy sauce
07 -
3 tbsp of mirin
08 -
¼ cup of granulated sugar
→ Mayo with Spice
09 -
1 tbsp of Sriracha
10 -
¼ cup of mayonnaise
→ Crispy Panko Topping
11 -
¼ cup olive oil
12 -
1 cup of Panko crumbs
# Steps to Follow:
01 -
Chop the cucumber, cilantro, avocado, and imitation crab into small bits. Cook your rice and let it cool for later.
02 -
Combine Sriracha and mayo in a bowl and mix till smooth. Cover it up and stick it in the fridge.
03 -
Stir soy sauce, sugar, and mirin together in a pot. Bring it to a boil, then lower the heat to simmer till it thickens a bit, about 5 minutes. Set aside to cool down.
04 -
Warm up olive oil in a pan on medium heat. Toss in Panko and stir constantly till golden. Move it off the heat to cool on a plate.
05 -
Scoop some rice into bowls. Add the crab, cucumber, avocado, and cilantro on top. Drizzle with both sauces, sprinkle on the crunchy Panko, and dig in!
# Additional Notes:
01 -
Keep any leftovers in separate airtight containers in the refrigerator for up to 48 hours. Only assemble when you’re ready to eat.
02 -
Use gluten-free soy sauce and Panko for a completely gluten-free option.