Name: Crunch Roll Sushi Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 cups white or brown rice, cooked; 8 oz imitation crab, diced; 1 cucumber, diced; 1 large avocado, diced; ¼ cup cilantro, chopped; ¼ cup mayonnaise; 1 tbsp Sriracha; ¼ cup soy sauce; ¼ cup sugar; 3 tbsp mirin; 1 cup Panko breadcrumbs; ¼ cup olive oil

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Introduction

This Crunch Roll Sushi Bowl brings all the flavors and textures of a classic sushi roll into an easy, ready-to-eat bowl. With tender crab, creamy avocado, crisp cucumbers, and a sweet-savory eel sauce, it’s a satisfying meal perfect for lunch or dinner. Plus, the toasted panko adds a delightful crunch that makes every bite special.

A white plate on a white marbled surface holds a colorful layered dish. At the bottom, there is a bed of white rice topped with small bits of golden crispy crumbs and drizzles of light orange creamy sauce. To one side, there are diced red and white crab sticks. Next to it, finely chopped dark green herbs create a fresh layer. On the other side, slices of light green avocado are neatly placed next to chunks of pale green cucumber. The sauce is spread lightly over the top, adding a smooth texture to the colorful ingredients. Nearby, there is a halved avocado and a cup of dark coffee, both resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz imitation crab, diced
3 cups white or brown rice, cooked
1 cucumber, diced
1 large avocado, diced
¼ cup cilantro, chopped
¼ cup soy sauce
¼ cup sugar
3 tbsp mirin
¼ cup mayo
1 tbsp Sriracha
1 cup Panko breadcrumbs
¼ cup olive oil

Instructions

Step 1: Cook the rice according to package instructions and let it cool slightly. White rice works best, but brown rice can also be used.
Step 2: Prepare the ingredients by finely chopping the imitation crab and cilantro. Dice the cucumber and avocado into larger chunks.
Step 3: In a small bowl, mix the mayo and Sriracha to create the spicy mayo. Cover and refrigerate until ready to use.
Step 4: Make the eel sauce by combining soy sauce, sugar, and mirin in a small saucepan. Heat over medium until it boils, stirring occasionally.
Step 5: Reduce heat to low and simmer the sauce for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let it cool.
Step 6: Toast the Panko by placing it in a small skillet. Drizzle olive oil over the Panko and cook over medium heat, stirring frequently.
Step 7: Continue cooking the breadcrumbs for 2-3 minutes until they turn golden brown around the edges. Stir frequently for another 1-2 minutes until most Panko is golden. Remove from heat and transfer to a plate to cool.
Step 8: Assemble the sushi bowls by scooping rice into serving bowls. Top with diced crab, cucumber, avocado, and cilantro.
Step 9: Drizzle the eel sauce followed by the spicy mayo over the top.
Step 10: Finish by sprinkling the toasted Panko breadcrumbs for crunch. Serve immediately and enjoy!

Tips & Variations

For a vegetarian version, substitute the imitation crab with marinated tofu or cooked mushrooms.
Use sushi rice seasoned with rice vinegar for a more authentic flavor.
If you prefer less heat, reduce the Sriracha in the spicy mayo or omit it entirely.
To add extra freshness, top with thinly sliced green onions or radishes.
Store toasted Panko in an airtight container at room temperature to keep it crisp for days.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the toasted Panko at room temperature to maintain its crunch. When ready to eat, reassemble the bowl and enjoy cold or at room temperature. Reheating the rice is optional and can be done briefly in the microwave.

How to Serve

A white bowl contains a colorful layered salad with five distinct sections: at the top center, there is a layer of cooked white rice with a drizzle of light orange creamy sauce; to the right, three slices of green avocado sit next to pale green cucumber chunks; on the left side, finely chopped green herbs fill one section, and below them, diced red and white crab stick pieces form another section. The whole dish is topped with a sprinkling of crispy brown crumbs and drizzled with more light orange creamy sauce. The bowl sits on a white marbled surface with a cut avocado and cups of sauce and black coffee nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh cooked crab can be used if you prefer. Just be sure it’s diced finely to match the texture of the imitation crab in the recipe.

Is this recipe gluten-free?

To make this dish gluten-free, use gluten-free soy sauce and ensure your Panko breadcrumbs are gluten-free or substitute with crushed gluten-free crackers.