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
