Crunch Roll Sushi Bowl

Why You’ll Love This Recipe

If you love sushi but don’t want the hassle of rolling, this bowl is the perfect solution. It has everything: creamy avocado, tender crab (or imitation crab), crunchy tempura bits or panko, and a flavorful drizzle of spicy mayo. It’s fast, budget-friendly, and easy to adapt to your preferences. Whether you’re meal prepping or just craving sushi at home, this bowl hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bowl:

• Sushi rice (or jasmine rice), cooked and seasoned with rice vinegar, sugar, and salt
• Imitation crab or real crab meat, shredded
• Avocado, diced
• Cucumber, diced or julienned
• Carrot, shredded
• Nori sheets, sliced into thin strips
• Green onions, sliced
• Toasted sesame seeds
• Crunchy topping: panko breadcrumbs or crispy tempura flakes

For the spicy mayo:

• Mayonnaise
• Sriracha
• Lime juice (optional)

Optional toppings:

• Pickled ginger
• Soy sauce or tamari
• Eel sauce or teriyaki glaze
• Wasabi

Directions

1. Prepare the rice: Cook sushi rice and season with rice vinegar, a pinch of sugar, and salt. Let it cool slightly.
2. Mix spicy mayo: In a small bowl, stir together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level to taste.
3. Toast panko (if using): In a small skillet, heat a drizzle of oil over medium heat. Add panko and toast until golden brown and crispy, about 3–5 minutes. Let cool.
4. Assemble the bowls: Divide the rice among bowls.
5. Top each with shredded crab, avocado, cucumber, carrot, green onion, nori strips, sesame seeds, and the crunchy topping.
6. Drizzle with spicy mayo and any additional sauces or garnishes you like.
7. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Use cooked shrimp, seared tuna, or salmon instead of crab.
• Swap white rice for brown rice, cauliflower rice, or quinoa for a different base.
• Add mango or pineapple chunks for a sweet twist.
• Make it vegetarian with tofu, edamame, or avocado as the protein.
• Drizzle with eel sauce, teriyaki, or ponzu for added depth.
• Add a layer of seaweed salad or pickled radish for extra flavor.

Storage/Reheating

Store all ingredients separately for up to 3 days in the refrigerator.
Assemble bowls just before eating to maintain freshness and crunch.
Reheat rice gently in the microwave, but keep toppings cold.
Avoid freezing, as avocado and cucumber don’t freeze well.

FAQs

Can I use regular rice instead of sushi rice?

Yes, but season it with rice vinegar, sugar, and salt to mimic sushi rice flavor.

What is imitation crab made of?

It’s typically made from white fish (like pollock) and flavored to taste like crab. It’s pre-cooked and ready to eat.

How do I make it spicier?

Add more sriracha to the mayo or sprinkle in crushed red pepper flakes.

Is this bowl gluten-free?

Use tamari instead of soy sauce, and ensure your crab and panko are gluten-free.

Can I make it ahead of time?

Yes, but store components separately and assemble right before eating to keep textures fresh.

What’s a good substitute for spicy mayo?

Try wasabi mayo, sesame dressing, or a drizzle of plain soy sauce.

How do I make eel sauce?

Simmer soy sauce, sugar, and mirin until slightly thickened. Cool before using.

Can I add protein?

Yes, add tofu, boiled eggs, cooked shrimp, or pan-seared salmon for extra protein.

What’s the best way to cut nori?

Use clean kitchen scissors to slice it into thin strips for easy topping.

Are these good for meal prep?

Yes, just keep wet ingredients (like avocado or sauces) separate until serving.

Conclusion

Crunch Roll Sushi Bowls are a quick, creative, and satisfying way to enjoy all the flavors of sushi with none of the effort. Packed with texture, flavor, and fresh ingredients, these bowls are perfect for lunch, dinner, or make-ahead meals. Whether you’re a sushi lover or new to the flavors, this recipe is sure to become a staple in your meal rotation.

Crunch Roll Sushi Bowl

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Crunch Roll Sushi Bowls are a deconstructed take on your favorite sushi roll, featuring seasoned rice, shredded crab, fresh veggies, crispy toppings, and spicy mayo—all in a quick, customizable bowl.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: No-Cook / Assembly
• Cuisine: Japanese-Inspired
• Diet: Gluten Free

Ingredients

• For the bowl:
• 2 cups cooked sushi rice or jasmine rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup imitation crab or real crab meat, shredded
• 1 avocado, diced
• 1/2 cucumber, diced or julienned
• 1/2 cup shredded carrot
• 2 green onions, sliced
• 1 sheet nori, sliced into thin strips
• 1 tbsp toasted sesame seeds
• 1/2 cup panko breadcrumbs or crispy tempura flakes
• For the spicy mayo:
• 1/3 cup mayonnaise
• 1–2 tbsp sriracha (to taste)
• 1 tsp lime juice (optional)
• Optional toppings: pickled ginger, soy sauce or tamari, eel sauce, wasabi

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Instructions

1. Cook sushi rice and season it with rice vinegar, sugar, and salt. Let cool slightly.
2. In a small bowl, mix together mayonnaise, sriracha, and lime juice for the spicy mayo. Adjust spice to taste.
3. To toast panko (if using), heat a small skillet over medium heat with a drizzle of oil. Add panko and stir until golden and crispy, about 3–5 minutes. Let cool.
4. Divide rice among 4 bowls.
5. Top with shredded crab, avocado, cucumber, carrot, green onions, nori strips, sesame seeds, and crunchy topping.
6. Drizzle with spicy mayo and add optional garnishes like soy sauce, pickled ginger, or eel sauce.
7. Serve immediately and enjoy.

Notes

• Swap crab for cooked shrimp, seared tuna, or tofu for variation.
• Use brown rice or cauliflower rice for a different base.
• Add fruit like mango for a sweet twist.
• Store ingredients separately for meal prep and assemble before eating.
• Try different sauces like ponzu, wasabi mayo, or sesame dressing.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 670mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 35mg