Print

Crunch Roll Sushi Bowl Recipe

Crunch Roll Sushi Bowl Recipe
Print Recipe

★★★★★

5.3 from 17 reviews

This Crunch Roll Sushi Bowl offers all the delicious flavors and textures of a traditional sushi roll in an easy-to-make, deconstructed bowl form. Featuring tender imitation crab, fresh cucumber and avocado, aromatic cilantro, and a perfect balance of spicy mayo and sweet eel sauce, this recipe is topped with crispy toasted Panko breadcrumbs for that satisfying crunch. Quick to prepare and customizable, it’s a fun and flavorful meal perfect for sushi lovers who want a fuss-free alternative.

Ingredients

Scale

For the Bowl

  • 8 oz imitation crab, diced
  • 3 cups white or brown rice, cooked
  • 1 cucumber, diced
  • 1 large avocado, diced
  • ¼ cup cilantro, chopped

For the Eel Sauce

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp mirin

For the Spicy Mayo

  • ¼ cup mayonnaise
  • 1 tbsp Sriracha

For the Crunchy Topping

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

  1. Prep Everything: Make sure the rice is cooked and set aside. Dice the imitation crab, cucumber, and avocado. Chop the cilantro finely.
  2. Make the Spicy Mayo: In a small bowl, combine mayonnaise and Sriracha. Mix thoroughly and refrigerate until ready to use.
  3. Prepare the Eel Sauce: In a small saucepan, mix soy sauce, sugar, and mirin. Heat over medium heat until boiling, stirring occasionally. Then reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and allow to cool. Store in the refrigerator if not using immediately.
  4. Toast the Panko Breadcrumbs: Place Panko breadcrumbs in a small skillet. Drizzle olive oil over them and mix well to coat all crumbs. Cook over medium heat, stirring frequently, for 3-5 minutes until breadcrumbs are golden brown and crispy. Remove from heat and transfer to a plate to cool.
  5. Assemble the Sushi Bowl: Scoop the cooked rice into individual bowls. Arrange diced crab, cucumber, avocado, and chopped cilantro on top of the rice.
  6. Add Sauces: Drizzle desired amounts of eel sauce and spicy mayo over the toppings.
  7. Finish with Crunch: Sprinkle the toasted Panko breadcrumbs over the bowl to add texture and a satisfying crunch.
  8. Serve and Enjoy: Serve immediately to enjoy the contrast of flavors and textures. Optionally, invite guests to adjust sauce amounts to their liking.

Notes

  • Use white rice for a traditional sushi texture, or brown rice for a healthier alternative.
  • To make this recipe gluten-free, use gluten-free soy sauce and ensure Panko breadcrumbs are gluten-free or substitute with crushed rice crackers.
  • Imitation crab is pre-cooked but diced fresh for better texture; you can substitute with cooked real crab meat if preferred.
  • Prepare eel sauce ahead of time and store in refrigerator for up to a week.
  • Toast Panko just before serving for maximum crispiness; cooled toasted Panko can be stored at room temperature in an airtight container.
  • This bowl is best enjoyed fresh but can be refrigerated for up to 24 hours; keep crunchy topping separate until serving.

Nutrition

Keywords: sushi bowl, crunch roll, imitation crab, spicy mayo, eel sauce, sushi recipe, Panko, quick dinner

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