This Crunch Roll Sushi Bowl recipe starts with a bowl of fluffy rice topped with imitation crab, crisp cucumber, avocado, fresh cilantro, crunchy panko crumbs, complete with a drizzle of eel sauce and spicy mayo.
First, make sure the rice is cooked and ready to go. I usually use white rice to make these sushi bowls, but you could also use brown.
Prep the ingredients. The crab and cilantro should be finely chopped. The cucumber and avocado can be cut into larger chunks.
Cook the eel sauce. Add the soy sauce, sugar and mirin to a small saucepan. Cook over medium heat until it boils. Once boiling, reduce heat to low and let it simmer for about 5 minutes. Remove the saucepan from heat and let it cool off. Once cool, transfer to a container with a lid and place in the refrigerator until ready to use.
Make the spicy mayo. In a small bowl, add the mayo and Sriracha. Cover and refrigerate until ready for use.
Scoop rice into a bowl.
Top with crab, cucumber, avocado and cilantro.
Drizzle desired amount of eel sauce, followed with a drizzle of spicy mayo.
Sprinkle Panko crumbs on top. (Optional.)
Enjoy!
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