Crunch Roll Sushi Bowl
This Crunch Roll Sushi Bowl recipe features fluffy rice topped with imitation crab, cucumber, avocado, cilantro, and crunchy panko crumbs, finished with eel sauce and spicy mayo.
Equipment
- skillet
- small saucepan
- bowl
Ingredients
Main Ingredients
- 8 oz imitation crab diced
- 3 cups white or brown rice cooked
- 1 large cucumber diced
- 1 large avocado diced
- ¼ cup cilantro chopped
Eel Sauce
- ¼ cup soy sauce
- ¼ cup sugar
- 3 tablespoon mirin
Spicy Mayo
- ¼ cup mayo
- 1 tablespoon Sriracha
Toasted Panko
- 1 cup Panko breadcrumbs
- ¼ cup olive oil
Instructions
Preparation
- Make sure the rice is cooked and ready to go.
- Prep the ingredients: crab and cilantro finely chopped, cucumber and avocado diced.
- In a small bowl, mix mayo and Sriracha to make spicy mayo, set aside.
Eel Sauce
- Combine soy sauce, sugar, and mirin in a saucepan, cook until boiling.
- Reduce heat and simmer for 5 minutes, then cool.
Toast Panko
- In a skillet, combine Panko breadcrumbs and olive oil.
- Cook on medium, stirring, until golden brown.
- Transfer to a plate to cool.
Assemble Bowls
- Scoop rice into bowls.
- Top with crab, cucumber, avocado, and cilantro.
- Drizzle with eel sauce and spicy mayo.
- Sprinkle toasted Panko on top.
- Enjoy!
Notes
If making ahead, let breadcrumbs cool and store in an airtight container.
Nutrition
Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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