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All those tasty sweet, crunchy, and creamy bites you crave from a crunch roll, no special tools or rolling skills needed. Think cool fake crab, smooth avocado, juicy cucumber, and bits of crisp panko, piled right into a bowl. Takes just thirty minutes. It’s what I toss together when I’m after something a little fancy but can’t be bothered with a long kitchen session.
The first time I made this, I was really craving some sushi but couldn’t wait for delivery. Now, I throw it together whenever friends pop over—everyone picks what they want in their bowl and it’s always a winner.
Tasty Ingredients List
- Cucumber, diced: Brings that refreshing crunch—use one that’s nice and firm, seedless is best for snap
- Mirin: Sweet tangy stuff—real mirin makes a difference if you can find it
- Panko breadcrumbs: These crispy golden crumbs turn every bite into fun—fresh panko toasts up best
- White or brown rice, cooked: Fluffy base of the bowl—short grain gets you that sticky vibe
- Large avocado, diced: Adds a creamy texture—go for avocados just barely soft
- Mayo: Makes the spicy sauce smooth and silky—Japanese brand is great, but whatever’s in the fridge works
- Cilantro chopped: Sprinkling of herbal zing—the fresher and greener, the better
- Soy sauce: A must for the savory eel sauce—plain brewed soy sauce tastes best
- Olive oil: Used to get the panko all toasty—lighter oil lets the other flavors shine
- Sriracha: Mixes with mayo for a sassy kick—go with whatever hot sauce you enjoy
- Sugar: Balances the eel sauce—white sugar melts in quick for a glossy look
- Imitation crab, diced: Delivers that seafood feel on a budget—choose crab sticks that are still moist for best texture
Easy Step-By-Step
- Toss It Together:
- Start by piling rice in bowls. Layer on chopped crab, avocado chunks, cucumber, and a handful of cilantro. Drizzle over eel sauce and a streak of spicy mayo. Finish with loads of toasty panko for crunch in every bite.
- Make the Panko:
- Put panko in a skillet, add a splash of olive oil, and stir well to coat. Toast on medium heat, stirring often, until the smell is nutty and crumbs are deeply golden—keep a close eye, the color changes fast. Lift them out to a plate right away when done.
- Prep Rice and Chop Veggies:
- Get your rice cooking first so it can steam and cool. While it cooks, chop the avocado and cucumber last so they stay fresh, dice the crab, and mince your cilantro.
- Mix Up the Spicy Mayo:
- Stir Sriracha and mayo together in a tiny bowl till creamy, then chill it while you fix the other toppings so the flavors get even better.
- Make Eel Sauce:
- Warm soy sauce, sugar, and mirin in a pot, keep mixing till it’s thick and glossy and the sugar’s gone—takes five minutes or less. Let it chill out before pouring it over everything.
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I honestly love panko the most—it’s the part I can’t get enough of. My nephew grabs handfuls every time I make this, so I make extra just for him. When I whip this up, it always turns into a fun group hangout in the kitchen.
Keeping Leftovers
Stash any extras in airtight containers in the fridge for a couple of days. If you know you’ll have leftovers, keep toppings and rice in different containers so they don’t soften each other. Put leftover panko in a lidded jar on the counter so it stays crisp. Wait to cut avocado until you eat so it looks fresh.
Easy Switch Ups
If you want another protein, swap in shrimp, tofu you’ve cooked up, or real crab meat. Switch up the base—try sushi rice or even quinoa for a change. Green onions work instead of cilantro if you like. Use vegan mayo in spicy sauce, or Greek yogurt if you like it tangier.
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Serving Ideas
Put out extra toppings like pickled ginger, extra soy sauce, or diced green onion. Add some steamed edamame if you’re super hungry. It’s perfect as a build-your-own dish at gatherings—people can stack their bowl however they want.
Crunch Roll Sushi Bowl Origins
This bowl is a spin on the classic American favorite—the crunch roll. That combo of crab, avocado, and crispy panko is what it’s all about. Serving it in a bowl means you taste everything good, and you get to eat even faster.
Recipe FAQs
- → Can I use real crab meat?
Absolutely! Just grab real crab, break it up, and toss the chunks right in your bowl.
- → Is there a plant-based swap for the crab?
For sure! Use shredded tofu, hearts of palm, or load up with extra veggies if you want to keep things plant-based.
- → What rice works best for this bowl?
Sushi rice or any sticky short grain white rice hits the spot. Brown rice is great for a nutty vibe, too.
- → Can I make the sauces ahead of time?
Definitely! Mix them up early, chill in the fridge, and they’ll stay good for a week in a container with a lid.
- → How should I keep the panko nice and crunchy?
Seal toasted panko up at room temperature, and only put it on right before you eat so it stays extra crispy.