Crunch Roll Sushi Bowl

Crunch Roll Sushi Bowl: A Deconstructed Delight

If you love sushi but want a simpler, DIY option at home without the hassle of rolling, the Crunch Roll Sushi Bowl is the perfect solution. This dish deconstructs the traditional sushi roll into a delightful bowl filled with all the flavors you crave: sweet and savory eel sauce, spicy mayo, and a satisfying crunch from toasted Panko breadcrumbs. Not only is this sushi bowl quick to prepare, but it’s also highly customizable to suit your taste preferences.

Ingredients:

Main Components:

• 8 oz imitation crab, diced
• 3 cups white or brown rice, cooked
• 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 mayonnaise
• 1 tbsp Sriracha

For the Toasted Panko:

• 1 cup Panko breadcrumbs
• 1/4 cup olive oil

Directions:

Prep Everything:

1. Cook Rice: Start by cooking your rice. You can choose between white and brown rice depending on your preference.
2. Prepare Ingredients: Dice the crab, cucumber, and avocado. Finely chop the cilantro for garnishing.

Make the Spicy Mayo:

1. Combine Ingredients: In a small bowl, mix together the mayonnaise and Sriracha. Adjust the spice level according to your taste. Set aside or refrigerate until ready to use.

Make the Eel Sauce:

1. Combine and Cook: In a small saucepan, mix the soy sauce, sugar, and mirin. Bring to a boil over medium heat, stirring occasionally.
2. Simmer: Once boiling, reduce heat and let simmer for about 5 minutes, until the sauce thickens slightly.
3. Cool: Remove from heat and allow to cool. This sauce can be made ahead and stored in the refrigerator.

Toast the Panko:

1. Prepare Panko: In a skillet, combine the Panko breadcrumbs with olive oil, ensuring they are well-coated.
2. Toast: Cook over medium heat, stirring frequently, until the breadcrumbs turn golden brown.
3. Cool: Remove from heat and let cool on a plate. If made ahead, store in an airtight container at room temperature.

Assemble the Sushi Bowls:

1. Layer Rice: Begin by scooping the cooked rice into individual bowls.
2. Add Toppings: Layer the diced crab, cucumber, avocado, and chopped cilantro over the rice.
3. Drizzle Sauces: Generously drizzle with eel sauce and spicy mayo according to your preference.
4. Add Crunch: Top with a hearty sprinkle of toasted Panko breadcrumbs for that essential crunch.

Quick Facts:

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: 350 kcal per serving

This Crunch Roll Sushi Bowl brings all the joy of sushi in a more accessible form, making it perfect for a quick dinner or a unique take on meal prep for the week. Each bite combines the perfect mix of flavors and textures, from the creamy avocado to the crispy Panko, all tied together with tangy, sweet, and spicy sauces. Enjoy this easy, delicious, and fun alternative to traditional sushi rolls at your next meal!

Crunch Roll Sushi Bowl

---

• Author: Dulcia
• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

These Crunch Roll Sushi Bowls are a delightful and vibrant way to enjoy the flavors of sushi at home. With a base of perfectly cooked rice, topped with diced imitation crab, cucumber, and avocado, each bite is a burst of freshness. The combination of spicy mayo and eel sauce adds a savory and slightly spicy kick that perfectly complements the fresh ingredients.

---

Ingredients

Scale 1x2x3x

8 oz imitation crab, diced
3 cups white or brown rice, cooked
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 mayonnaise
1 tbsp Sriracha
For the Toasted Panko:
1 cup Panko breadcrumbs
1/4 cup olive oil

---

Instructions

Prep Everything:
Ensure the rice is cooked and ready. White rice is typically used for these sushi bowls, but brown rice is a good alternative.
Dice the crab, cucumber, and avocado. Chop the cilantro finely.
Make the Spicy Mayo:
In a small bowl, combine the mayonnaise and Sriracha. Set aside or refrigerate until ready to use.
Make the Eel Sauce:
In a small saucepan or skillet, combine the soy sauce, sugar, and mirin.
Cook over medium heat until it boils, stirring occasionally.
Once boiling, reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. The sauce should thicken slightly.
Remove from heat and let it cool. Use immediately or store in the refrigerator until ready to use.
Toast the Panko:
In a small skillet, add the Panko breadcrumbs and drizzle the olive oil over them.
Turn the heat to medium and mix well until all the Panko is coated with oil.
Cook for about 2-3 minutes, stirring when the edges start to turn golden brown. Continue stirring frequently for another minute or two until most of the Panko is golden brown.
Remove from heat and transfer the toasted Panko to a plate to cool. Store in an airtight container at room temperature if making ahead.
Assemble the Sushi Bowls:
Scoop the cooked rice into bowls.
Top with the diced crab, cucumber, avocado, and chopped cilantro.
Drizzle with the desired amount of eel sauce and spicy mayo.
Sprinkle toasted Panko crumbs on top.
Enjoy!

• Prep Time: 20 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350