Sushi Bowl Crunch Roll (Print Version)
# Ingredients:
→ Bowl Base
01 -
1 avocado, diced into chunks
02 -
8 oz of chopped-up imitation crab
03 -
3 cups of cooked white or brown rice
04 -
¼ cup of chopped cilantro
05 -
1 cucumber, diced
→ Eel Sauce
06 -
3 tablespoons of mirin
07 -
¼ cup of soy sauce
08 -
¼ cup of white sugar
→ Spicy Mayo
09 -
¼ cup of mayonnaise
10 -
1 tablespoon of Sriracha
→ Toasted Panko
11 -
1 cup of Panko bread crumbs
12 -
¼ cup of olive oil
# Instructions:
01 -
Cook the rice according to the package directions. Chop avocado, cucumber, crab, and cilantro into smaller pieces.
02 -
In a pan on medium heat, add the Panko crumbs and olive oil. Stir every now and then for 2-3 minutes, until golden brown. Transfer it to a dish to cool.
03 -
In a small saucepan, stir together soy sauce, sugar, and mirin. Boil the mix first, then reduce heat and let it simmer for 5 minutes. Leave it to cool fully.
04 -
Combine the Sriracha with mayonnaise in a little bowl. Place in the fridge or leave it out for later use.
05 -
First, spoon rice into your bowls. Layer on the crab, cucumber, avocado, and cilantro. Finish by drizzling the sauces and sprinkling the toasted crumbs on top.
# Notes:
01 -
White or brown rice both work great
02 -
Keep the toasted Panko in an airtight container if prepared in advance
03 -
You can prep the sauces ahead and refrigerate them