Why You’ll Love This Recipe

All the flavor of a Crunch Roll without the rolling
No raw fish—family-friendly and beginner-friendly
Easy to customize and prepare ahead
Quick weeknight dinner or fun DIY meal
Deliciously crunchy, creamy, and savory

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Main Bowl:

Cooked white rice
Imitation crab meat
Cucumber
Avocado
Fresh cilantro
Panko breadcrumbs
Olive oil

Eel Sauce:

Soy sauce
Sugar
Mirin

Spicy Mayo:

Mayonnaise
Sriracha

Directions

Prepare Eel Sauce:

Combine soy sauce, sugar, and mirin in a saucepan.
Bring to a boil, then simmer for 5 minutes until thickened. Cool and refrigerate.

Prepare Panko:

Add Panko and olive oil to a skillet.
Toast over medium heat until golden brown, stirring frequently. Set aside.

Prepare Other Ingredients:

Cook rice according to package directions.
Finely chop crab and cilantro. Cut cucumber and avocado into chunks.
Mix mayo and Sriracha to make spicy mayo. Refrigerate until ready to use.

Assemble:

Add rice to bowls.
Top with crab, cucumber, avocado, and cilantro.
Drizzle with eel sauce and spicy mayo.
Finish with toasted Panko on top.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Add shrimp tempura for a more authentic Crunch Roll flavor
Use brown rice or cauliflower rice for a healthier twist
Substitute real crab or shrimp for imitation crab
Add pickled ginger or seaweed salad as toppings
Use Japanese Kewpie mayo for extra richness

Storage/Reheating

Fridge: Store components separately in airtight containers for up to 3 days.
Freezer: Not recommended due to fresh produce and mayo.
Reheat: Rice can be microwaved; assemble fresh before eating.

FAQs

Can I use real crab instead of imitation crab?

Yes, real crab or cooked shrimp works great in this bowl.

Is this recipe gluten-free?

Use gluten-free soy sauce and Panko for a gluten-free version.

What kind of rice is best for sushi bowls?

Short-grain or medium-grain white rice works best for texture.

Can I make the sauces ahead of time?

Yes, both eel sauce and spicy mayo can be made a day or two ahead.

Is the spicy mayo very hot?

You can control the heat by adjusting the amount of Sriracha.

What does eel sauce taste like?

It’s a sweet and savory sauce made from soy sauce, sugar, and mirin.

Can I add other vegetables?

Absolutely—try shredded carrots, edamame, or radish.

What can I use instead of Panko?

Crushed tempura flakes or crispy fried onions are good alternatives.

How do I keep the avocado from browning?

Add just before serving or toss with a little lemon juice.

Is this a good meal for kids?

Yes, especially if they enjoy sushi flavors but don’t eat raw fish.

Conclusion

Crunch Roll Sushi Bowls are the perfect answer to a sushi craving without the hassle. Easy to prep, endlessly customizable, and full of flavor and texture, they’re a hit for quick dinners or fun family meals. Give them a try and make sushi night simple!

Crunch Roll Sushi Bowl

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Crunch Roll Sushi Bowl captures all the bold, savory flavor of a classic sushi roll—without the rolling! Made with layers of fluffy rice, imitation crab, creamy avocado, crunchy Panko, and topped with spicy mayo and sweet eel sauce, it’s a quick, customizable sushi-inspired bowl you’ll want to make again and again.

Instructions

Make the Eel Sauce:

Combine soy sauce, sugar, and mirin in a small saucepan.
Bring to a boil, then reduce heat and simmer for 5 minutes until thickened. Cool before using.

Toast the Panko: