Crunch Roll Sushi Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
1 large avocado, chopped
02 -
3 cups cooked white or brown rice
03 -
1 cucumber, cut into small bites
04 -
8 oz imitation crab, cut up
05 -
¼ cup freshly chopped cilantro
→ Eel Sauce
06 -
3 tablespoons mirin
07 -
¼ cup granulated sugar
08 -
¼ cup soy sauce
→ Spicy Mayo
09 -
1 tablespoon Sriracha sauce
10 -
¼ cup of mayonnaise
→ Toasted Panko
11 -
¼ cup olive oil
12 -
1 cup Panko breadcrumbs
# Instructions:
01 -
Prepare the rice as per the package directions. Cut the crab and cilantro finely, and chop the avocado and cucumber into chunks.
02 -
Stir together mayonnaise and Sriracha in a bowl. Chill in the fridge until ready to use.
03 -
Combine the soy sauce, sugar, and mirin in a small pot. Heat on medium till it boils, then lower the heat and simmer for 5 minutes. Let it cool down.
04 -
Heat up a small skillet with olive oil. Stir in Panko breadcrumbs and cook for a few minutes until they turn golden. Move to a plate to cool off.
05 -
Spoon rice into bowls first. Add layers of crab, avocado, cucumber, and cilantro on top. Drizzle with spicy mayo and eel sauce, then sprinkle on the toasted Panko.
# Notes:
01 -
Use brown or white rice, whatever you like.
02 -
Toast Panko ahead and keep it in a sealed container.
03 -
Both sauces can be made early and kept in the fridge.