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Crunch Roll Sushi Bowl Recipe

Crunch Roll Sushi Bowl Recipe
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★★★★★

5 from 12 reviews

This Crunch Roll Sushi Bowl is a delicious deconstructed sushi dish featuring tender imitation crab, fresh cucumber, creamy avocado, and fragrant cilantro atop a bed of fluffy rice. It’s topped with a flavorful homemade eel sauce, spicy mayo, and crunchy toasted panko breadcrumbs, offering a perfect balance of textures and bold flavors inspired by traditional sushi rolls but easier and quicker to prepare at home.

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

Toasted Panko

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

  1. Prep Everything: Ensure the rice is cooked and ready, preferably white rice for best texture, though brown rice can be used. Finely chop the imitation crab and cilantro, and dice the cucumber and avocado into bite-sized chunks.
  2. Make the Spicy Mayo: In a small bowl, combine ¼ cup mayonnaise with 1 tablespoon Sriracha. Mix until smooth, then cover and refrigerate until needed.
  3. Prepare the Eel Sauce: In a small saucepan, combine ¼ cup soy sauce, ¼ cup sugar, and 3 tablespoons mirin. Heat over medium heat until it reaches a boil, stirring occasionally. Reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and allow it to cool before using or refrigerate in a sealed container.
  4. Toast the Panko: Heat a small skillet over medium heat and add 1 cup Panko breadcrumbs along with ¼ cup olive oil. Stir the breadcrumbs continuously as they absorb the oil and begin to turn golden brown around the edges. Continue cooking and stirring frequently for 3–5 minutes until most breadcrumbs are evenly toasted. Remove from heat and transfer to a plate to cool.
  5. Assemble the Sushi Bowls: Scoop cooked rice into serving bowls as the base. Layer diced imitation crab, cucumber, avocado, and chopped cilantro on top. Drizzle with eel sauce followed by the spicy mayo. Sprinkle generously with toasted panko breadcrumbs for a crunchy finish. Serve immediately and enjoy!

Notes

  • For a gluten-free option, use gluten-free soy sauce and ensure panko breadcrumbs are gluten-free or substitute with crushed gluten-free crackers.
  • Adjust Sriracha in the spicy mayo to control the heat level to your preference.
  • To make rice stickier and closer to sushi rice texture, add a tablespoon of rice vinegar, a teaspoon of sugar, and a pinch of salt while the rice is still warm.
  • Leftover toasted panko can be stored in an airtight container at room temperature for up to 3 days.
  • Imitation crab is a convenient choice, but you can substitute with real crab meat or cooked shrimp for a fresher taste.
  • This bowl is best enjoyed fresh but can be assembled ahead of time without the crunchy panko, which should be added just before serving for best texture.

Nutrition

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

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