I love this recipe because it takes everything I enjoy about sushi and puts it in a quick, mess-free bowl. It’s fast to make, super versatile, and always hits the spot whether I want a fun lunch or a light dinner. The combination of textures—soft rice, crisp veggies, creamy avocado, and crispy panko—makes every bite interesting. Plus, the spicy mayo and eel sauce tie it all together in the most delicious way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz imitation crab, diced
3 cups white or brown rice, cooked
1 cucumber, diced
1 large avocado, diced
¼ cup cilantro, chopped
For the Eel Sauce:
¼ cup soy sauce
¼ cup sugar
3 tbsp mirin
For the Spicy Mayo:
¼ cup mayo
1 tbsp Sriracha
For the Toasted Panko:
1 cup panko breadcrumbs
¼ cup olive oil
Directions
1. Prep Everything I start by cooking the rice so it’s ready to go when I assemble the bowls. I prefer white rice, but brown rice works great too. While that cooks, I dice the cucumber and avocado, and finely chop the crab and cilantro.
2. Make the Spicy Mayo In a small bowl, I mix together the mayo and Sriracha until smooth. Then I set it aside in the fridge until I’m ready to drizzle.
3. Make the Eel Sauce I combine soy sauce, sugar, and mirin in a small saucepan over medium heat. I let it come to a boil, then lower the heat and let it simmer for about 5 minutes. Once it thickens slightly, I remove it from the heat and let it cool.
4. Toast the Panko I add the panko to a skillet with olive oil and stir to coat evenly. I cook it over medium heat for 2–3 minutes until it starts turning golden, stirring frequently so it doesn’t burn. Once it’s crispy and golden brown, I remove it from the heat and set it aside to cool.
5. Assemble the Sushi Bowls To build each bowl, I scoop a portion of rice into the base. Then I top it with diced crab, cucumber, avocado, and chopped cilantro. I drizzle eel sauce and spicy mayo over the top, and finally, sprinkle a generous handful of toasted panko crumbs for that irresistible crunch.
Servings and Timing
This recipe makes 5 servings and comes together in just 30 minutes—10 minutes of prep time and 20 minutes of cooking. It’s perfect for a quick lunch or a fun, make-your-own dinner night.
Variations
I sometimes swap imitation crab with real crab, shrimp, or even cooked salmon for variety.
To keep it vegetarian, I leave out the seafood and add edamame or marinated tofu instead.
For extra heat, I mix more Sriracha into the mayo or add sliced jalapeños.
I occasionally add pickled ginger or a splash of rice vinegar to the rice for extra sushi-style flavor.
Nori strips or furikake make a great final topping if I want more umami.
Storage/Reheating
I store the components separately if I plan to eat later. The rice can be kept in the fridge for up to 3 days. I keep the sauces in sealed containers, and the toasted panko in an airtight container at room temperature so it stays crisp. I reheat the rice before assembling, but I leave the toppings cold for that classic sushi contrast.
FAQs
Can I use real crab instead of imitation?
Yes, real crab works perfectly. I use it whenever I want to level up the flavor and have access to fresh crab meat.
What kind of rice is best for sushi bowls?
I like using short-grain white rice because it’s soft and sticky, similar to sushi rice. Brown rice is a great high-fiber alternative.
Is eel sauce made with actual eel?
No, traditional eel sauce (also called unagi sauce) doesn’t contain eel. It’s a sweet and savory soy-based sauce made with sugar and mirin.
Can I make this ahead of time?
Yes, I prep everything in advance and store the ingredients separately. When it’s time to eat, I just reheat the rice and assemble the bowl.
How do I keep the avocado from browning?
I drizzle a bit of lime or lemon juice over the diced avocado if I’m making these ahead. It helps preserve the color and freshness.
Conclusion
This Crunch Roll Sushi Bowl is one of my favorite ways to enjoy sushi flavors without the hassle of rolling. It’s quick, colorful, and full of bold flavors and textures. Whether I’m meal prepping or making lunch for friends, these bowls are always a hit and totally satisfying.
This Crunch Roll Sushi Bowl is loaded with fluffy rice, imitation crab, creamy avocado, cucumber, cilantro, crispy panko, spicy mayo, and sweet eel sauce—fresh, fast, and delicious!
Ingredients
Main Bowl:
8 oz imitation crab, diced
3 cups white or brown rice, cooked
1 cucumber, diced
1 large avocado, diced
¼ cup cilantro, chopped
For the Eel Sauce:
¼ cup soy sauce
¼ cup sugar
3 tbsp mirin
For the Spicy Mayo:
¼ cup mayo
1 tbsp Sriracha
For the Toasted Panko:
1 cup Panko breadcrumbs
¼ cup olive oil
Instructions
1. Prep Everything:
Cook the rice and set aside.
Dice the crab, cucumber, avocado, and chop the cilantro.
2. Make the Spicy Mayo:
In a small bowl, mix mayo and Sriracha. Chill until ready to use.
3. Make the Eel Sauce:
In a saucepan, combine soy sauce, sugar, and mirin. Bring to a boil over medium heat.
Reduce to a simmer and cook for 5 minutes, stirring occasionally until slightly thickened. Cool before using.
4. Toast the Panko:
In a small skillet, combine Panko and olive oil over medium heat. Stir frequently for 3–5 minutes until golden brown. Remove from heat and let cool.
5. Assemble the Sushi Bowls:
Scoop rice into bowls.
Top with crab, cucumber, avocado, and cilantro.
Drizzle eel sauce and spicy mayo over the top.
Finish with a sprinkle of toasted Panko for crunch.
Serve immediately and enjoy!
Notes
Rice: Use sushi rice for a more authentic texture, or swap for brown rice for extra fiber.
Protein Options: Substitute imitation crab with cooked shrimp, real crab, or tofu for a vegetarian version.
Storage: Best enjoyed fresh. For make-ahead, store ingredients separately and assemble before serving.
Customize: Add pickled ginger, nori strips, or edamame for extra flavor and texture.
