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Crunch Roll Sushi Bowl Recipe

Crunch Roll Sushi Bowl Recipe
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★★★★★

5 from 22 reviews

This Crunch Roll Sushi Bowl brings all the delicious flavors of a classic crunch roll sushi into a convenient, deconstructed bowl. Packed with tender imitation crab, fresh cucumber, creamy avocado, fragrant cilantro, and topped with homemade eel sauce, spicy mayo, and crunchy toasted panko breadcrumbs, this recipe offers a perfect balance of taste and texture. Ideal for a quick lunch or dinner, this sushi bowl is easy to prepare and customizable to your preferences.

Ingredients

Scale

Main Ingredients

  • 8 oz imitation crab, diced
  • 3 cups white or brown rice, cooked
  • 1 cucumber, diced
  • 1 large avocado, diced
  • ¼ cup cilantro, chopped

Eel Sauce

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp mirin

Spicy Mayo

  • ¼ cup mayonnaise
  • 1 tbsp Sriracha sauce

Toasted Panko

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

  1. Prep Everything: Begin by cooking the rice according to package instructions, either white or brown rice works well; allow it to cool slightly. Finely chop the imitation crab and cilantro. Dice the cucumber and avocado into bite-sized chunks for texture variation.
  2. Make the Spicy Mayo: In a small bowl, combine the mayonnaise with Sriracha sauce, mixing until smooth. Cover and refrigerate until ready to use to allow flavors to meld.
  3. Prepare the Eel Sauce: In a small saucepan or skillet, combine soy sauce, sugar, and mirin. Heat the mixture over medium heat until it comes to a boil, stirring occasionally to dissolve the sugar.
  4. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally until it thickens slightly. Remove from heat and cool before using. Transfer to a sealed container and refrigerate if not using immediately.
  5. Toast the Panko Breadcrumbs: Place the Panko breadcrumbs in a small skillet and drizzle with olive oil, stirring to coat evenly. Cook over medium heat, stirring frequently as the breadcrumbs turn golden brown and crispy, about 3-5 minutes. Once toasted, transfer them to a plate and allow to cool.
  6. Assemble the Sushi Bowls: Spoon the cooked rice into bowls as a base. Top with diced imitation crab, cucumber, avocado, and chopped cilantro. Drizzle the eel sauce and spicy mayo over the top to taste, then generously sprinkle with toasted panko breadcrumbs for crunch.
  7. Serve and Enjoy: Serve the bowls immediately for the best texture and freshness. Mix gently before eating if desired, and enjoy the combination of creamy, savory, spicy, and crunchy flavors.

Notes

  • You can substitute brown rice for a healthier alternative with more fiber.
  • To make this dish gluten-free, use tamari instead of regular soy sauce and ensure panko is gluten-free.
  • Adjust Sriracha in the spicy mayo to control the heat level.
  • Leftover toasted panko can be stored in an airtight container at room temperature for up to 3 days.
  • For extra protein, add cooked shrimp or tofu.
  • If you prefer a vegetarian option, substitute imitation crab with marinated tofu or avocado only.
  • Make sure the eel sauce is cooled completely before drizzling to prevent wilting the fresh toppings.

Nutrition

Keywords: sushi bowl, crunch roll recipe, imitation crab sushi, eel sauce, spicy mayo, toasted panko, easy sushi bowl

Find it online: https://mixitwitjoe.com/crunch-roll-sushi-bowl-recipe/