Go Back
–+ servings
Print
a bowl of crab, avocado, cilantro, rice, eel sauce and spicy mayo on a table

Crunch Roll Sushi Bowl

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.

Course Dinner, Lunch, Sushi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5

Ingredients

  • 8 oz imitation crab diced
  • 3 cups white or brown rice cooked
  • 1 cucumber diced
  • 1 large avocado diced
  • ¼ cup cilantro chopped

For the Eel Sauce

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp mirin

For the Spicy Mayo

  • ¼ cup mayo
  • 1 tbsp Sriracha

For the Toasted Panko:

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

Prep Everything:

  1. 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.

  2. Prep the ingredients. The crab and cilantro should be finely chopped. The cucumber and avocado can be cut into larger chunks.

  3. Make the spicy mayo. In a small bowl, add the mayo and Sriracha. Set aside or cover and refrigerate until ready for use.

Make the Eel Sauce:

  1. Add the soy sauce, sugar and mirin to a small saucepan or skillet. Cook over medium heat until it boils, stirring occasionally.

  2. Once boiling, reduce heat to low and let it simmer for about 5 minutes, stirring occasionally. Remove the pan from heat and let it cool off. It should be a slightly thicker consistency now. Use immediately or transfer to a container with a lid, and place in the refrigerator until ready to use.

Toast the Panko:

  1. Add one cup of Panko breadcrumbs to a small skillet. Drizzle ¼ cup of olive oil on top of the Panko. Turn heat to medium and mix the Panko and olive oil well, until all the Panko is coated.

  2. Let it cook for about 2-3 minutes and stir it when you see it start to turn gold brown around the edges. Stir frequently for about another minute or two, until most of the Panko is a golden brown.

  3. Remove pan from heat and transfer Panko to a plate until ready for use. (If making these ahead of time, let the breadcrumbs cool and then store in an airtight container at room temperature.)

Assembling the Sushi Bowls

  1. Scoop rice into a bowl.

  2. Top with crab, cucumber, avocado and cilantro.

  3. Drizzle desired amount of eel sauce, followed with a drizzle of spicy mayo.

  4. Sprinkle toasted Panko crumbs on top.

  5. Enjoy!

  6. If you give this recipe a try, it would mean so much if you could scroll down the page to the stars and click them to rate this. Thank you SO much!