Easy Crunch Roll Sushi Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz imitation crab, diced
02 -
3 cups cooked white or brown rice
03 -
1 cucumber, diced
04 -
1 large avocado, diced
05 -
¼ cup cilantro, chopped
→ Eel Sauce
06 -
¼ cup soy sauce
07 -
¼ cup sugar
08 -
3 tbsp mirin
→ Spicy Mayo
09 -
¼ cup mayo
10 -
1 tbsp Sriracha
→ Toasted Panko
11 -
1 cup Panko breadcrumbs
12 -
¼ cup olive oil
# Instructions:
01 -
Cook the rice and set it aside. Finely chop the imitation crab and cilantro. Dice the cucumber and avocado into chunks.
02 -
In a small bowl, mix the mayo and Sriracha until smooth. Cover and refrigerate until ready to use.
03 -
In a small saucepan, combine soy sauce, sugar, and mirin. Cook over medium heat until it boils, then simmer for 5 minutes until slightly thickened. Let it cool.
04 -
Heat olive oil in a skillet over medium heat. Add Panko breadcrumbs and stir until golden brown, about 3-4 minutes. Transfer to a plate to cool.
05 -
Scoop rice into bowls. Top with crab, cucumber, avocado, and cilantro. Drizzle with eel sauce and spicy mayo, then sprinkle with toasted Panko. Serve and enjoy!
# Notes:
01 -
Store leftovers in separate airtight containers in the fridge for up to 2 days. Assemble fresh when ready to eat.
02 -
For a gluten-free version, use gluten-free soy sauce and Panko breadcrumbs.