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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.

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

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

Find it online: https://thefamilycooking.com/crunch-roll-sushi-bowl-2/