Crunch roll sushi bowls are a deconstructed version of the popular sushi roll, featuring seasoned rice, imitation crab, fresh vegetables, creamy avocado, and a drizzle of spicy mayo and eel sauce. Topped with crispy toasted panko, these bowls have all the flavors and textures of sushi without the rolling.
Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, customizable, and full of flavor. It captures the essence of sushi in a fuss-free bowl that’s easy enough for a weeknight meal but special enough to serve guests. The balance of creamy, crunchy, spicy, and savory makes every bite satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 oz imitation crab, diced
- 3 cups white or brown rice, cooked
- 1 cucumber, diced
- 1 large avocado, diced
- 1/4 cup cilantro, chopped
For the eel sauce:
- 1/4 cup soy sauce
- 1/4 cup sugar
- 3 tbsp mirin
For the spicy mayo:
- 1/4 cup mayo
- 1 tbsp sriracha
For the toasted panko:
- 1 cup panko breadcrumbs
- 1/4 cup olive oil
Directions
- Prepare rice and set aside. Chop crab, cucumber, avocado, and cilantro.
- Make spicy mayo: stir together mayo and sriracha. Refrigerate until ready to use.
- Make eel sauce: simmer soy sauce, sugar, and mirin in a small saucepan for about 5 minutes, until slightly thickened. Cool and set aside.
- Toast panko: heat panko with olive oil in a skillet over medium heat, stirring until golden brown, about 3–5 minutes. Transfer to a plate to cool.
- Assemble bowls: place rice in each bowl. Top with crab, cucumber, avocado, and cilantro. Drizzle with eel sauce and spicy mayo. Finish with toasted panko crumbs.
- Serve immediately and enjoy.
Servings and timing
This recipe serves 3–4 people.
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Variations
- Use real crab or shrimp instead of imitation crab.
- Swap rice for cauliflower rice to make it lower carb.
- Add seaweed salad, edamame, or shredded carrots for more texture.
- Make it vegetarian by substituting tofu for crab.
- Adjust spice level by adding more or less sriracha to the mayo.
Storage/Reheating
These sushi bowls are best enjoyed fresh, but you can prep the components separately. Store rice, crab, and vegetables in separate containers in the refrigerator for up to 2 days. Toasted panko should be kept in an airtight container at room temperature. Assemble bowls just before serving.
FAQs
Can I use sushi rice instead of regular rice?
Yes, sushi rice will give it an authentic sticky texture.
Can I make the eel sauce ahead of time?
Yes, store it in the fridge for up to 1 week in a sealed container.
Is this recipe gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and checking labels on imitation crab.
Can I use real crab meat?
Absolutely, real crab makes the dish even more flavorful.
How spicy is the spicy mayo?
It’s mildly spicy, but you can adjust by adding more or less sriracha.
Can I air fry the panko instead of pan-toasting?
Yes, toast it in the air fryer at 350°F for 3–4 minutes, shaking halfway.
What other toppings work well?
Pickled ginger, sesame seeds, or sliced jalapeños make great additions.
Can I meal prep this recipe?
Yes, store ingredients separately and assemble when ready to eat for the best texture.
What can I substitute for mirin?
You can use rice vinegar with a pinch of sugar as a substitute.
Can I make this bowl vegetarian?
Yes, swap crab for tofu, tempeh, or extra veggies.
Conclusion
Crunch roll sushi bowls are a fun and flavorful way to enjoy sushi at home without the rolling. With creamy avocado, savory crab, crisp veggies, tangy sauces, and crunchy panko, every bite is satisfying and balanced. Easy to prepare and endlessly customizable, this recipe is sure to become a favorite for sushi lovers.
Print
Crunch Roll Sushi Bowl
- Total Time: 30 mins
- Yield: 3–4 servings
- Diet: Low Fat
Description
Crunch roll sushi bowls are a deconstructed take on the classic sushi roll, combining seasoned rice, imitation crab, creamy avocado, crisp cucumber, and cilantro, all topped with spicy mayo, eel sauce, and crispy toasted panko. This fuss-free sushi bowl delivers the perfect balance of creamy, crunchy, savory, and spicy flavors without the need for rolling.
Ingredients
8 oz imitation crab, diced
3 cups white or brown rice, cooked
1 cucumber, diced
1 large avocado, diced
1/4 cup cilantro, chopped
For the eel sauce: 1/4 cup soy sauce, 1/4 cup sugar, 3 tbsp mirin
For the spicy mayo: 1/4 cup mayo, 1 tbsp sriracha
For the toasted panko: 1 cup panko breadcrumbs, 1/4 cup olive oil
Instructions
- Prepare rice and set aside. Chop crab, cucumber, avocado, and cilantro.
- Make spicy mayo: stir together mayo and sriracha. Refrigerate until ready to use.
- Make eel sauce: simmer soy sauce, sugar, and mirin in a small saucepan for about 5 minutes, until slightly thickened. Cool and set aside.
- Toast panko: heat panko with olive oil in a skillet over medium heat, stirring until golden brown, about 3–5 minutes. Transfer to a plate to cool.
- Assemble bowls: place rice in each bowl. Top with crab, cucumber, avocado, and cilantro. Drizzle with eel sauce and spicy mayo. Finish with toasted panko crumbs.
- Serve immediately and enjoy.
Notes
- Use sushi rice for a more authentic texture.
- For gluten-free, use tamari instead of soy sauce and check labels on imitation crab.
- Real crab or shrimp can be used instead of imitation crab.
- Adjust the spice level of the mayo by adding more or less sriracha.
- Best served fresh; store components separately if prepping ahead.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop & Assembly
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 12g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
