Irresistibly Easy Crunch Roll Sushi Bowl You’ll Crave Tonight
This Crunch Roll Sushi Bowl is a deliciously easy dish that transports you to a cozy sushi spot with its rich flavors and customizable ingredients.
Equipment
- saucepan
- skillet
- bowl
- cutting board
- Knife
Ingredients
For the Bowl
- 8 oz Imitation Crab Substitute with real crab or shrimp if preferred.
- 2 cups White or Brown Rice Use sushi rice for a more traditional flavor.
- 1 cup Cucumber Substitute with shredded carrots or snap peas for different textures.
- 1 medium Avocado Can be swapped with mango for a sweeter taste.
- 1/4 cup Cilantro Omit if not preferred, or substitute with green onions.
For the Eel Sauce
- 1/4 cup Soy Sauce Tamari can be used for a gluten-free option.
- 2 tbsp Sugar Honey or an alternative sweetener can be used instead.
- 2 tbsp Mirin Substitute with a mixture of honey and water if unavailable.
For the Spicy Mayo
- 1/2 cup Mayo Can be replaced with Greek yogurt for a lighter version.
- 1 tbsp Sriracha Adjust to taste or switch with chili paste for a different flavor.
For the Crunch
- 1 cup Panko Breadcrumbs Substitute with regular breadcrumbs if needed.
- 2 tbsp Olive Oil Any neutral oil can be substituted.
Instructions
How to Make Crunch Roll Sushi Bowl
- Start by preparing your rice according to the package instructions, while preheating any additional ingredients. Aim for fluffy, tender rice to create a solid base for your bowl.
- In a saucepan, combine soy sauce, sugar, and mirin. Heat it until boiling, then reduce to a simmer for about 5 minutes, allowing it to thicken slightly. Set aside to cool.
- While your rice and eel sauce are cooking, dice the imitation crab, cucumber, and avocado. Don’t forget to chop the cilantro for a fresh herbal touch!
- In a skillet, mix panko breadcrumbs with olive oil. Cook over medium heat, stirring frequently, until the panko turns a beautiful golden brown—this adds an irresistible crunch!
- In a bowl, blend mayo and Sriracha to your taste. Set aside this creamy and spicy topping for later.
- To serve, layer your rice at the bottom of the bowls and top with imitation crab, cucumber, avocado, and cilantro. Drizzle over the eel sauce and finish with a generous swirl of spicy mayo and toasted panko for that delightful crunch.
Notes
For convenience, prepare the eel sauce and spicy mayo ahead of time; these can be stored in the fridge for up to 2-3 weeks.