Sushi Bowl Crunch Roll (Printable Version)
# What You'll Need:
→ Base Layer
01 -
3 cups of cooked white or brown rice
02 -
8 oz of chopped-up imitation crab
03 -
1 cucumber, diced into pieces
04 -
1 avocado, cut into bite-sized chunks
05 -
¼ cup of finely chopped cilantro
→ Sweet Soy Sauce
06 -
¼ cup of soy sauce
07 -
¼ cup of white sugar
08 -
3 tablespoons of mirin (a sweet rice wine)
→ Zesty Mayo
09 -
¼ cup of mayonnaise
10 -
1 tablespoon of Sriracha hot sauce
→ Crunchy Topping
11 -
1 cup of Panko breadcrumbs
12 -
¼ cup of olive oil
# Preparation Steps:
01 -
Cook rice by following package instructions. Chop up the cucumber, avocado, cilantro, and crab.
02 -
Mix Sriracha and mayo in a small bowl until smooth. Stick it in the fridge or keep it at room temperature for later.
03 -
Stir sugar, soy sauce, and mirin in a tiny pan. Heat until it starts bubbling, then lower the heat and let it simmer for 5 minutes until thicker. Cool it completely before using.
04 -
Put olive oil and Panko in a pan over medium heat. Stir continuously until they’re golden brown, about 2-3 minutes, and let them cool on a plate.
05 -
Scoop rice into bowls. Layer on crab, avocado, cucumber, and cilantro. Drizzle with eel sauce and spicy mayo. Add a generous sprinkle of toasted Panko to top it all off.
# Additional Tips:
01 -
Both white and brown rice work just fine.
02 -
Panko stays crisp if stored in an airtight container ahead of time.
03 -
You can make and store your sauces in the fridge ahead of when you need them.