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!