Crunch Roll Sushi Bowl (Printable Version)
Rice, crab, crisp veggies, spicy mayo and crunchy panko come together for a bold, satisfying sushi-style bowl.
# Ingredients:
→ Main Components
01 -
240 g imitation crab, finely chopped
02 -
3 cups cooked white or brown rice
03 -
1 cucumber, diced
04 -
1 large avocado, diced
05 -
15 g fresh cilantro, chopped
→ Eel Sauce
06 -
60 ml soy sauce
07 -
50 g granulated sugar
08 -
45 ml mirin
→ Spicy Mayo
09 -
60 ml mayonnaise
10 -
15 ml Sriracha sauce
→ Toasted Panko
11 -
60 g Panko breadcrumbs
12 -
60 ml olive oil
# Steps:
01 -
Ensure rice is cooked and warm. Set aside for assembly.
02 -
Dice the cucumber and avocado; finely chop the imitation crab and cilantro.
03 -
Combine mayonnaise and Sriracha in a small bowl. Mix until uniform, cover, and refrigerate until use.
04 -
Heat soy sauce, sugar, and mirin in a small saucepan over medium heat. Bring to a boil, then reduce to low and simmer for 5 minutes, stirring occasionally, until slightly thickened. Cool before using.
05 -
Add Panko and olive oil to a skillet over medium heat. Stir to coat the crumbs, cook 2–3 minutes, then stir continuously for 1–2 more minutes until golden brown. Transfer to a plate and cool.
06 -
Scoop rice into serving bowls. Arrange chopped crab, cucumber, avocado, and cilantro on top. Drizzle with eel sauce and spicy mayo. Finish with a generous sprinkle of toasted Panko breadcrumbs.
# Notes:
01 -
To maintain crispness, top bowls with Panko crumbs just before serving. Prepare eel sauce and spicy mayo ahead for streamlined assembly.