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.
Ingredients
For the Bowl:
2 cups cooked white rice (short or medium grain)
1 cup imitation crab meat, chopped
1 cucumber, diced
1 avocado, diced
2 tablespoons fresh cilantro, chopped
½ cup Panko breadcrumbs
1 tablespoon olive oil
Eel Sauce:
¼ cup soy sauce
2 tablespoons sugar
2 tablespoons mirin
Spicy Mayo:
½ cup mayonnaise
1–2 tablespoons Sriracha (to taste)
Instructions
Make the Eel Sauce:
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Combine soy sauce, sugar, and mirin in a small saucepan.
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Bring to a boil, then reduce heat and simmer for 5 minutes until thickened. Cool before using.
Toast the Panko:
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Heat olive oil in a skillet over medium heat.
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Add Panko and toast, stirring frequently, until golden brown. Set aside.
Prep Ingredients:
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Cook rice as directed.
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Dice cucumber and avocado. Chop imitation crab and cilantro.
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Mix mayonnaise and Sriracha in a bowl; refrigerate until serving.
Assemble the Bowls:
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Divide rice between bowls.
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Top with crab, cucumber, avocado, and cilantro.
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Drizzle with eel sauce and spicy mayo.
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Sprinkle toasted Panko over the top. Serve immediately.
Notes
Use Kewpie mayo for richer flavor.
Add tempura shrimp for a more traditional crunch roll taste.
Substitute brown or cauliflower rice for a lower-carb option.
Toss avocado in lemon juice to prevent browning.
Serve with pickled ginger or seaweed salad for extra sushi flair.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
