Crunch Roll Sushi Bowl

Why You’ll Love This Recipe

This bowl is everything you love about sushi rolls in a simplified, no-fuss format. It’s full of bold flavor, contrasting textures, and fresh ingredients. The crunchy topping adds the perfect finishing touch, while the spicy mayo ties it all together. Plus, it’s highly customizable, making it easy to suit your taste or dietary needs.

Ingredients

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

For the bowl:

• Cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
• Imitation crab meat, shredded (or real crab if preferred)
• Cucumber, diced or julienned
• Avocado, diced
• Carrot, shredded
• Nori sheets, cut into thin strips
• Green onions, sliced
• Sesame seeds
• Crunchy topping: toasted panko breadcrumbs or 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 sushi rice: Cook the rice according to package instructions. Once done, season with a mix of rice vinegar, sugar, and salt. Let it cool slightly.
2. Make spicy mayo: In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth. Adjust the spice level to your taste.
3. Toast panko (if using): In a skillet over medium heat, add a small amount of oil and toast the panko until golden and crispy. Set aside to cool.
4. Assemble the bowl: Divide rice among serving bowls. Top with shredded crab, cucumber, avocado, carrot, green onions, and nori strips.
5. Add toppings: Sprinkle with sesame seeds and the crunchy panko or tempura flakes. Drizzle with spicy mayo and any additional sauces you prefer.
6. Serve immediately and enjoy fresh.

Servings and timing

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

Variations

• Swap crab for cooked shrimp, seared tuna, or smoked salmon.
• Use brown rice, cauliflower rice, or quinoa as a base.
• Make it vegetarian by replacing crab with tofu or edamame.
• Add mango, radish, or seaweed salad for extra freshness.
• Drizzle with eel sauce or sweet soy glaze for added depth.
• Use everything bagel seasoning instead of sesame seeds for extra crunch.

Storage/Reheating

Store all components separately in the fridge for up to 3 days.
Reheat rice gently in the microwave or serve cold.
Add avocado and crunchy toppings just before serving to keep them fresh and crisp.
Not suitable for freezing due to fresh produce.

FAQs

Can I use regular rice instead of sushi rice?

Yes, but be sure to season it with rice vinegar, sugar, and salt for that classic sushi flavor.

What’s in a traditional crunch roll?

A crunch roll usually contains imitation crab or shrimp tempura, avocado, and a crunchy topping like tempura flakes, often with spicy mayo and eel sauce.

How do I keep the crunch topping crispy?

Add the crunchy topping just before serving to prevent it from getting soggy.

Can I make it spicy?

Yes, add more sriracha to the mayo or sprinkle chili flakes over the bowl.

Is this recipe gluten-free?

Use tamari instead of soy sauce, gluten-free imitation crab, and gluten-free panko if needed.

What’s the best way to slice nori?

Use clean kitchen scissors to cut thin strips, or crumble the sheets by hand.

Can I use fresh crab meat?

Absolutely! Real crab adds amazing flavor if you prefer it over imitation crab.

How do I store leftovers?

Keep rice, crab, vegetables, and sauces separate, and assemble fresh when ready to eat.

What sauces go well with this bowl?

Spicy mayo, soy sauce, eel sauce, or even a touch of wasabi mayo all work great.

Is this good for meal prep?

Yes—prepare all components in advance and assemble right before serving.

Conclusion

Crunch Roll Sushi Bowls are a fun, easy way to enjoy sushi flavors at home without any rolling. With fresh veggies, savory crab, and crispy toppings all layered over seasoned rice, this bowl is flavorful, filling, and perfect for any sushi lover. Quick to make and endlessly adaptable, it’s a new favorite for lunch, dinner, or meal prep.

Crunch Roll Sushi Bowl

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Crunch Roll Sushi Bowls are a quick, deconstructed take on a classic sushi roll, layered with seasoned rice, imitation crab, fresh veggies, spicy mayo, and crunchy toppings—perfect for an easy and satisfying meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Assembled
• Cuisine: Japanese-Inspired
• Diet: Gluten Free

Ingredients

• For the bowl:
• 2 cups cooked sushi rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup imitation crab meat, shredded (or real crab)
• 1 avocado, diced
• 1/2 cucumber, diced or julienned
• 1/2 cup shredded carrot
• 1 sheet nori, sliced into thin strips
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1/2 cup toasted panko breadcrumbs or 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 according to package directions. While warm, season with rice vinegar, sugar, and salt. Let it cool slightly.
2. In a small bowl, mix together mayonnaise, sriracha, and lime juice for the spicy mayo. Adjust spice to taste.
3. If using panko, toast it in a skillet with a bit of oil over medium heat until golden and crispy, about 3–5 minutes. Let cool.
4. Divide rice among 4 serving bowls.
5. Top each bowl with shredded crab, avocado, cucumber, carrot, green onions, and sliced nori.
6. Sprinkle with sesame seeds and crunchy topping.
7. Drizzle with spicy mayo and any other sauces, such as soy sauce or eel sauce.
8. Serve immediately and enjoy fresh.

Notes

• Use brown rice, quinoa, or cauliflower rice for a base alternative.
• Make it vegetarian by replacing crab with tofu or edamame.
• Prepare components in advance and assemble before serving for best texture.
• Try sweet soy glaze, wasabi mayo, or ponzu for added flavor.
• Slice nori using scissors or crumble by hand for easy topping.

Nutrition

• Serving Size: 1 bowl
• Calories: 470
• Sugar: 4g
• Sodium: 720mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 35mg