Crunch Sushi Bowl (Printable Recipe)
Pile fluffy rice, sweet crab, crunchy veggies, spicy mayo, and crispy panko for one bold, tasty bowl with serious sushi vibes.
# Ingredients You'll Need:
→ Main Components
01 -
15 g chopped cilantro
02 -
1 large avocado, diced
03 -
1 cucumber, diced
04 -
3 cups cooked white or brown rice
05 -
240 g finely chopped imitation crab
→ Eel Sauce
06 -
45 ml mirin
07 -
60 ml soy sauce
08 -
50 g granulated sugar
→ Spicy Mayo
09 -
15 ml Sriracha sauce
10 -
60 ml mayonnaise
→ Toasted Panko
11 -
60 ml olive oil
12 -
60 g Panko breadcrumbs
# Steps to Follow:
01 -
Start by scooping rice into your bowls. Top with diced avocado, cilantro, crab, and cucumber. Spoon on plenty of spicy mayo and eel sauce. Sprinkle over lots of crunchy Panko right at the end.
02 -
Pour olive oil and Panko crumbs into a hot skillet. Keep the heat on medium. Keep stirring as it cooks 3–5 minutes till golden and smells toasted. Slide it onto a plate to cool down.
03 -
Mix mirin, sugar, and soy sauce in a small pan. Let it bubble, then drop the heat. Let it gently cook for around 5 minutes, mix now and then so it doesn't stick. Once it thickens up, let it cool.
04 -
Stir Sriracha with mayonnaise in a bowl until it looks smooth. Pop a lid on and leave in the fridge till you're ready.
05 -
Slice up your avocado and cucumber. Chop the cilantro and imitation crab into small bits.
06 -
Make sure your white or brown rice is cooked and still warm. Leave it to the side while you get things ready.
# Extra Tips:
01 -
Don’t add the crunchy Panko until you’re about to eat—otherwise it’ll get soggy. You can whip up the spicy mayo and sauce ahead to save time later.