Crunchy Sushi Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
3 cups cooked white or brown rice
02 -
225g imitation crab, finely chopped
03 -
1 ripe avocado, cut into chunks
04 -
1 cucumber, diced
05 -
60ml fresh cilantro, minced
→ Eel Sauce
06 -
60ml granulated sugar
07 -
60ml soy sauce
08 -
45ml mirin
→ Spicy Mayo
09 -
15ml Sriracha sauce
10 -
60ml mayonnaise
→ Toasted Panko
11 -
60ml olive oil
12 -
240ml Panko breadcrumbs
# Instructions:
01 -
Cook rice according to package instructions. While rice cooks, finely dice the imitation crab, cucumber, avocado, and mince the cilantro.
02 -
In a small bowl, combine mayonnaise with Sriracha sauce until thoroughly mixed. Refrigerate until ready to use.
03 -
Combine soy sauce, sugar, and mirin in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and allow to cool completely.
04 -
Heat a skillet over medium heat. Add Panko breadcrumbs and olive oil, stirring frequently for 2-3 minutes until crumbs turn golden brown. Transfer to a plate to cool.
05 -
Divide rice among serving bowls. Layer with chopped crab, cucumber, avocado, and cilantro. Drizzle with eel sauce and spicy mayo. Finish with a generous sprinkle of toasted Panko crumbs.
# Notes:
01 -
For best results, allow the eel sauce to cool completely before drizzling over the bowl.
02 -
This deconstructed sushi bowl delivers all the flavors of sushi rolls in an easy-to-assemble format.