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Crunch Roll Sushi Bowl Recipe

Crunch Roll Sushi Bowl Recipe
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★★★★★

4.8 from 26 reviews

Crunch Roll Sushi Bowl is a vibrant and flavorful dish that combines tender imitation crab, creamy avocado, crisp cucumber, and fragrant cilantro over a bed of rice. Topped with crunchy toasted panko and drizzled with a sweet and savory eel sauce and spicy mayo, this bowl offers all the classic sushi roll flavors in an easy-to-eat, bowl format perfect for a quick lunch or dinner.

Ingredients

Scale

Seafood and Vegetables

  • 8 oz imitation crab, diced
  • 1 cucumber, diced
  • 1 large avocado, diced
  • ¼ cup cilantro, chopped

Rice

  • 3 cups white or brown rice, cooked

Sauces

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp mirin
  • ¼ cup mayonnaise
  • 1 tbsp Sriracha

Crunchy Topping

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

  1. Prep Everything: Begin by cooking the rice according to package instructions. Use white rice for a classic flavor or brown rice for added nutrition. Ensure the rice is fluffy and cooled slightly before assembling the bowl.
  2. Chop Ingredients: Finely dice the imitation crab and chop the cilantro. Cut the cucumber and avocado into larger bite-sized chunks to add texture and freshness to the bowl.
  3. Make Spicy Mayo: In a small bowl, combine mayonnaise and Sriracha. Mix well to create a creamy, spicy sauce. Cover and refrigerate until ready to use.
  4. Prepare Eel Sauce: In a small saucepan, combine soy sauce, sugar, and mirin. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer for about 5 minutes until the sauce thickens slightly. Remove from heat and let cool. Store in the refrigerator if not using immediately.
  5. Toast the Panko: Heat a small skillet over medium heat. Add Panko breadcrumbs and drizzle with olive oil. Stir continuously to coat the breadcrumbs evenly. Cook for 2-3 minutes until edges start turning golden brown, then continue stirring for another 1-2 minutes until most breadcrumbs are golden and crispy. Remove from heat and set aside.
  6. Assemble the Bowl: Start with a base of cooked rice. Top with diced crab, cucumber, avocado, and chopped cilantro. Drizzle the eel sauce and spicy mayo over the top. Finish by sprinkling the toasted panko breadcrumbs for a satisfying crunch.
  7. Serve: Serve the Crunch Roll Sushi Bowl immediately to enjoy the contrast of textures and fresh flavors.

Notes

  • You can substitute imitation crab with cooked shrimp or fresh crab meat for a different seafood flavor.
  • Use gluten-free soy sauce to make this dish gluten free.
  • For a vegan option, replace mayonnaise with vegan mayo and use tofu or tempeh instead of crab.
  • Toast the Panko carefully to avoid burning; stirring frequently is key to even browning.
  • The eel sauce can be stored in the refrigerator for up to one week.

Nutrition

Keywords: sushi bowl, crunch roll, imitation crab, eel sauce, spicy mayo, panko, Japanese cuisine, quick meal

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