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Crunch Roll Sushi Bowl Recipe

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★★★★★

4.9 from 90 reviews

This Crunch Roll Sushi Bowl brings the flavors and textures of a classic sushi roll into an easy, deconstructed bowl. Featuring seasoned rice, diced imitation crab, fresh cucumber and avocado, topped with spicy mayo, sweet eel sauce, and crunchy toasted Panko breadcrumbs, this sushi bowl is a convenient, flavorful, and fun meal perfect for sushi lovers wanting a quick and customizable dish without the fuss of rolling sushi.

Ingredients

Scale

Sushi Bowl Base

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

Spicy Mayo

  • ¼ cup mayonnaise
  • 1 tbsp Sriracha

Eel Sauce

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

Toasted Panko Crumbs

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

  1. Prep Everything: Ensure the rice is cooked and ready to use, preferably white or brown rice cooked to fluffiness. Dice the imitation crab and chop the cilantro finely. Cut the cucumber and avocado into bite-sized chunks for fresh texture.
  2. Prepare Spicy Mayo: In a small bowl, combine mayonnaise and Sriracha until smooth. Set aside or cover and refrigerate until ready to use, allowing flavors to meld.
  3. Make the Eel Sauce: In a small saucepan or skillet, mix soy sauce, sugar, and mirin. Cook over medium heat, stirring occasionally until the mixture boils. Reduce heat to low and let it simmer for 5 minutes until slightly thickened. Remove from heat and allow to cool. The sauce can be used immediately or refrigerated for later.
  4. Toast the Panko Breadcrumbs: Heat a small skillet over medium heat. Add Panko breadcrumbs and drizzle with olive oil, mixing well to coat all crumbs evenly. Cook for 2-3 minutes until the edges start turning golden brown, stirring frequently to prevent burning. Continue to cook and stir for another 1-2 minutes until most crumbs are golden. Remove from heat and transfer to a plate to cool. Store in an airtight container if making ahead.
  5. Assemble the Sushi Bowls: Spoon cooked rice into serving bowls. Top the rice generously with diced crab, cucumber, avocado, and chopped cilantro. Drizzle with desired amounts of eel sauce and spicy mayo to taste. Finally, sprinkle the toasted Panko breadcrumbs over the top for a crunchy finish. Serve immediately and enjoy your delicious sushi bowl!

Notes

  • Use white rice for traditional flavor, but brown rice works for a nuttier, healthier alternative.
  • To save time, prepare the spicy mayo and eel sauce ahead of time and refrigerate.
  • Make sure to toast the Panko just until golden to avoid burning and bitterness.
  • Customize the bowl by adding pickled ginger, sesame seeds, or thinly sliced green onions if desired.
  • This recipe is easy to scale up for meal prep or entertaining.

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

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