Introduction

The Crunch Roll Sushi Bowl offers all the delicious flavors and textures of a sushi roll, without the fuss of rolling. With tender imitation crab, creamy avocado, and crispy toasted panko, this bowl is a satisfying and easy meal perfect for sushi lovers at home.

The dish is served in a white bowl on a white marbled texture, divided into several distinct sections. On one side, there is a layer of green chopped leafy herbs, next to finely chopped white and red crab sticks. Beside that is a portion of white rice topped with a light brown crumbly texture, possibly fried onions or garlic, drizzled with a creamy light orange sauce. On the other side of the bowl, there are slices of pale green avocado and diced light green cucumber. The creamy orange sauce is spread partially over the rice and crab stick layers. In the background, part of a halved avocado and two white bowls filled with sauces are visible. 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 ahead of time according to package instructions. White rice is preferred, but brown rice works well too. Set aside to cool slightly.
Step 2: Prepare the ingredients by dicing the imitation crab and cilantro finely, and cutting the cucumber and avocado into larger chunks.
Step 3: In a small bowl, mix the mayo and Sriracha to make 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 over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and let cool.
Step 5: Toast the Panko breadcrumbs by placing them in a small skillet. Drizzle olive oil over the Panko, then cook over medium heat, stirring frequently. Once the breadcrumbs turn golden brown, about 4-5 minutes total, transfer them to a plate to cool.
Step 6: Assemble the bowl by scooping rice into serving bowls. Top with diced crab, cucumber, avocado, and chopped cilantro.
Step 7: Drizzle eel sauce and spicy mayo over the top as desired. Finish with a generous sprinkle of toasted Panko breadcrumbs for crunch.
Step 8: Serve immediately and enjoy your Crunch Roll Sushi Bowl!

Tips & Variations

For extra flavor, add a sprinkle of toasted sesame seeds or chopped green onions on top.
Swap imitation crab for cooked shrimp or fresh salmon if preferred.
Use brown rice for a nuttier texture and added fiber.
If you like it spicier, add more Sriracha to the mayo or serve with wasabi on the side.

Storage

Store any leftover components separately in airtight containers for up to 2 days in the refrigerator. Keep the toasted Panko crumbs at room temperature in an airtight container for up to 3 days. Reheat the rice and then assemble fresh before eating to maintain the best texture and flavor.

How to Serve

A white plate sits on a wooden surface, filled with five main layers: diced green cucumber cubes on the bottom left; neatly sliced avocado fanned out next to cucumber; a bed of white rice with a drizzle of light pink creamy sauce; finely chopped green herbs beside the rice; and diced white and red crab sticks next to the herbs. There is a sprinkle of crushed nuts or crumbs over the middle, adding texture and topping the sauce. In the background, there is a white ramekin filled with the same pink sauce and another white ramekin with dark soy sauce. A half avocado with pit rests on the wooden surface behind. A pair of light wooden chopsticks lies diagonally on the right side of the plate. The background is a white marbled texture. 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 works well and will enhance the flavor, but imitation crab is a convenient and budget-friendly option that still tastes great.

Is this recipe gluten-free?

The panko breadcrumbs and soy sauce typically contain gluten. To make this recipe gluten-free, use gluten-free panko and tamari or another gluten-free soy sauce alternative.

Crunch Roll Sushi Bowl Recipe

Print Recipe

★★★★★

5 from 58 reviews

Crunch Roll Sushi Bowl is a delightful deconstructed sushi experience, combining tender imitation crab, fresh vegetables, and creamy avocado over a bed of rice. This bowl features a flavorful homemade eel sauce and spicy mayo, topped with crispy toasted panko breadcrumbs to add the perfect crunch. Easy to prepare and packed with textures and umami flavors, it’s a perfect quick meal inspired by sushi rolls without the fuss of rolling.

Author: Isabella
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese Fusion
Diet: Halal

Ingredients

Scale

Rice Base

3 cups white or brown rice (cooked)

Seafood and Vegetables

8 oz imitation crab (diced)
1 cucumber (diced)
1 large avocado (diced)
¼ cup cilantro (chopped)

Spicy Mayo

¼ cup mayo
1 tbsp Sriracha

Eel Sauce

¼ cup soy sauce
¼ cup sugar
3 tbsp mirin

Crispy Topping

1 cup Panko breadcrumbs
¼ cup olive oil

Instructions

Prep Everything: Ensure the rice is cooked and cooled slightly. White rice is recommended but brown rice can be used. Dice the imitation crab and chop the cilantro finely. Dice the cucumber and avocado into larger chunks suitable for bowl presentation.
Make the Spicy Mayo: In a small bowl, combine the mayonnaise and Sriracha sauce. Mix well and either set aside or cover and refrigerate until ready to use.
Make the Eel Sauce: In a small saucepan or skillet, mix soy sauce, sugar, and mirin. Cook over medium heat until boiling, stirring occasionally. Reduce heat to low and simmer for 5 minutes while stirring occasionally. Remove from heat and let cool to slightly thicken. Use immediately or refrigerate until needed.
Toast the Panko Breadcrumbs: Place panko breadcrumbs in a small skillet. Drizzle olive oil over the panko, turning heat to medium. Stir and toss the breadcrumbs frequently to coat and toast evenly. Cook for 2-3 minutes until edges start turning golden brown, then continue stirring and cooking for another 1-2 minutes until most panko is golden. Remove from heat and transfer to a plate to cool. Store airtight if made ahead.
Assemble the Sushi Bowls: Scoop the cooked rice into bowls as the base. Top with diced imitation crab, cucumber, avocado, and chopped cilantro in generous portions.
Add the Sauces: Drizzle desired amounts of eel sauce followed by spicy mayo over the toppings for layered flavor.
Finish with Crunch: Sprinkle the toasted panko crumbs on top of each bowl to add a crispy texture that mimics the crunch of sushi roll tempura crumbs.
Enjoy: Serve immediately and enjoy the fresh, flavorful, and crunchy sushi bowl experience.

Notes

For a healthier option, use brown rice instead of white rice.
Adjust the amount of Sriracha in the spicy mayo to your preferred spice level.
To make this gluten free, substitute soy sauce with tamari and ensure panko breadcrumbs are gluten free.
Store any leftover eel sauce in the refrigerator for up to one week.
If making the crunchy panko topping ahead, cool completely and store in an airtight container at room temperature to maintain crispiness.
This dish is best served fresh to preserve the texture contrasts.

Keywords: Sushi Bowl, Crunch Roll, Imitation Crab, Eel Sauce, Spicy Mayo, Panko, Japanese Inspired, Easy Sushi Recipe