Crunch Roll Sushi Bowl (Print Version)
# Ingredients:
→ Base Layers
01 -
3 cups cooked brown or white rice
02 -
8 oz chopped imitation crab
03 -
1 large avocado, cut into chunks
04 -
¼ cup chopped fresh cilantro
05 -
1 cucumber, diced into small pieces
→ Savory Sauce
06 -
¼ cup sugar
07 -
3 tablespoons sweetened sake (mirin)
08 -
¼ cup soy sauce
→ Tangy Mayo
09 -
1 tablespoon hot Sriracha sauce
10 -
¼ cup creamy mayonnaise
→ Crispy Topping
11 -
¼ cup olive oil
12 -
1 cup Panko breadcrumb crumbs
# Instructions:
01 -
Dice avocado, cucumber, and imitation crab. Chop cilantro. Follow the rice packaging to cook it just right.
02 -
In a small dish, stir together Sriracha and mayo. Stick it in the fridge until you need it.
03 -
Combine sugar, soy sauce, and mirin in a small pot. Heat it up on medium until boiling, then lower the heat and let it gently bubble for 5 minutes. Cool down before using.
04 -
Toss breadcrumbs with olive oil in a skillet. Stir over medium heat for a couple minutes until they turn golden. Let them cool on a plate.
05 -
Scoop rice into each bowl. Add crab, cucumber, avocado, and cilantro on top. Pour some of the savory sauce and mayo over everything. Sprinkle the toasted Panko as the finishing touch.
# Notes:
01 -
Brown rice or white rice works for this dish
02 -
Breadcrumb topping can be made ahead and stored airtight
03 -
Make the sauces earlier and keep refrigerated