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Crunch Roll Sushi Bowl Recipe

Crunch Roll Sushi Bowl Recipe
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★★★★★

5.2 from 24 reviews

A delicious and easy-to-make Crunch Roll Sushi Bowl inspired by the classic sushi roll flavors, featuring imitation crab, avocado, cucumber, cilantro, and a crunchy toasted panko topping with homemade eel sauce and spicy mayo for a perfect balance of savory, spicy, and crunchy textures.

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: Ensure the rice is cooked and ready, ideally using white rice for its classic sushi texture, though brown rice works as a healthier alternative.
  2. Prepare the Ingredients: Finely chop the imitation crab and cilantro. Dice the cucumber and avocado into larger chunks to maintain texture and freshness in the bowl.
  3. Make the Spicy Mayo: In a small bowl, mix the mayonnaise with Sriracha thoroughly. Cover and refrigerate the sauce until it’s time to assemble the bowls.
  4. Make the Eel Sauce: Combine the soy sauce, sugar, and mirin in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
  5. Simmer the Sauce: After boiling, reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally until it thickens slightly. Remove from heat and let it cool down before using or refrigerate for later.
  6. Toast the Panko Breadcrumbs: In a small skillet over medium heat, add the panko breadcrumbs and drizzle the olive oil evenly on top. Stir and mix to coat the breadcrumbs in oil.
  7. Cook the Panko: Cook for 2-3 minutes, stirring frequently until the breadcrumbs start turning golden brown on the edges. Continue stirring for another 1-2 minutes until most of the breadcrumbs are a golden brown, then remove from heat and transfer to a plate to cool.
  8. Assemble the Sushi Bowls: Scoop the cooked rice into individual bowls as the base, then layer with the diced crab, cucumber, avocado, and chopped cilantro.
  9. Add the Sauces: Drizzle the eel sauce over the top of the bowl followed by a generous drizzle of spicy mayo to add creaminess and heat.
  10. Top with Crunch: Sprinkle the toasted panko breadcrumbs over the top for a delightful crunchy texture.
  11. Serve and Enjoy: Enjoy your flavorful Crunch Roll Sushi Bowl immediately for best taste and texture.
  12. Optional Feedback: If you try this recipe, consider rating it on the website to help others discover this delicious bowl.

Notes

  • You can substitute imitation crab with cooked real crab meat or cooked shrimp for a more authentic seafood flavor.
  • Brown rice provides more fiber and nutrition but white rice gives more traditional sushi flavor and texture.
  • The eel sauce can be prepared ahead and stored in the refrigerator for up to a week.
  • Use freshly toasted panko to maintain the crunch; once cooled, store in an airtight container at room temperature.
  • Adjust the amount of Sriracha in the spicy mayo to suit your preferred spice level.
  • This recipe is best enjoyed fresh but can be partially prepped ahead for quick assembly later.

Nutrition

Keywords: Crunch Roll Sushi Bowl, sushi bowl recipe, imitation crab sushi bowl, spicy mayo sushi bowl, panko sushi bowl, easy sushi bowl, homemade eel sauce

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