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Crunch Roll Sushi Bowl Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the Sauces: Drizzle desired amounts of eel sauce followed by spicy mayo over the toppings for layered flavor.
  7. 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.
  8. 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

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