Crunch Roll Sushi Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz imitation crab diced
3 cups rice, cooked
1 cucumber diced
1 large avocado diced
1/4 c cilantro chopped
Eel Sauce
1/4 c soy sauce
1/4 c white sugar
3 T mirin, can substitute rice vinegar
Spicy Mayo
1/4 c mayo
1 T Sriracha (more or less depending how hot you like it)
Toasted Panko
1 c Panko bread crumbs
1/4 c olive oil
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Directions: |
Directions:Prep Everything:
1. First, make sure the rice is cooked, cooled and ready to go.
2. The crab and cilantro should be finely chopped. The cucumber and avocado can be cut into larger chunks.
3. Make the spicy mayo. Set aside or cover and refrigerate until ready to use.
Make the eel sauce
Add the soy sauce, sugar and mirin to a small sauce pan. Cook over med. heat until it boils, stirring occasionally. Once boiling reduce heat and let it simmer about 5 min. (stirring occasionally) It should be slightly thicker consistency now. Let it cool, and transfer to refrigerator
Toast the Panko:
Add the Panko to a skillet. Drizzle the olive oil on top and mix until all Panko is coated. Turn heat to Medium and let it cook for 2-3 min. Start stirring it when it starts to turn brown on the edges. Continue stirring until most of the Panko is golden brown. Remove from heat and transfer to a plate to cool.
Assembling the bowls:
Scoop rice into bowl
Top with crab, cucumber, avocado and cilantro
Drizzle with desired amount of eel sauce and spicy mayo
Sprinkle Panko on top |
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Personal
Notes: |
Personal
Notes: I make the sauce, mayo, rice, and Panko crumbs early in the day or the day before. That way putting the bowls together is super quick!
You can also substitute shrimp for the crab. Crab is just easier and cheaper!
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