Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Sushi
- Method: No-Roll, Stovetop
- Cuisine: Japanese-Inspired
