Crunch Roll Sushi Bowl

Why You’ll Love This Recipe

This bowl has all the sushi flavors and textures you crave without the hassle of rolling. It’s quick to prepare, customizable to your taste, and satisfies sushi cravings at home. Creamy, crunchy, tangy, and slightly spicy, it’s perfect for lunch, dinner, or meal prep. Plus, it’s budget-friendly and can be made in under 30 minutes.

Ingredients

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

For the base:
sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
imitation crab sticks (shredded) or real crab meat
cucumber (diced or julienned)
carrots (shredded)
avocado (sliced or diced)
nori sheets or seaweed snacks (cut into strips)
green onions (sliced)

For the sauces:
mayonnaise
sriracha (for spicy mayo)
soy sauce or tamari
unagi sauce or eel sauce (optional, for sweetness)

For the crunch topping:
crispy fried onions or panko breadcrumbs (toasted in a little oil or butter)
toasted sesame seeds (optional)

Directions

1. Cook the sushi rice:
   Rinse and cook rice according to package instructions. While warm, mix in rice vinegar, a pinch of sugar, and salt. Let cool slightly.
2. Prepare the sauces:
   Mix mayonnaise with sriracha to make spicy mayo. Set aside soy sauce and eel sauce if using.
3. Toast the panko (if using):
   In a small pan, toast panko breadcrumbs in a bit of oil or butter until golden and crispy. Set aside.
4. Assemble the bowl:
   Add a layer of sushi rice to the bottom of each bowl.
   Top with shredded imitation crab, cucumber, carrots, avocado, seaweed strips, and green onions.
5. Add the sauces:
   Drizzle with spicy mayo, soy sauce, and eel sauce to taste.
6. Top with crunch:
   Sprinkle crispy panko or fried onions over the bowl. Add sesame seeds if desired.
7. Serve immediately:
   Serve with chopsticks and enjoy your homemade crunch roll bowl!

Servings and timing

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

Variations

• Protein Swap: Use cooked shrimp, tuna, salmon, or tofu instead of crab.
• Spicier Version: Add more sriracha or a few jalapeño slices.
• Low-Carb Option: Use cauliflower rice or a bed of shredded cabbage.
• Vegan Version: Use vegan mayo and tofu instead of crab.
• Add Pickled Ginger: For an authentic sushi touch and extra zing.

Storage/Reheating

This bowl is best enjoyed fresh. However, you can store the components separately in airtight containers for up to 2 days. Reheat only the rice (if desired) and reassemble with cold toppings and sauces before serving. Avoid freezing, as the textures won’t hold up.

FAQs

Can I use regular rice instead of sushi rice?

Yes, but sushi rice has the right stickiness and flavor for this dish. Short-grain white rice is the closest substitute.

What is imitation crab made of?

It’s typically made from white fish (like pollock) and flavored to resemble crab. It’s affordable, convenient, and sushi-safe.

Is this bowl served hot or cold?

It can be served warm (rice) or cold—most ingredients are cool, so it’s up to your preference.

How do I make eel sauce at home?

Simmer soy sauce, sugar, and mirin (or rice vinegar) until thickened to make a quick eel sauce.

Can I make it gluten-free?

Yes—use tamari instead of soy sauce, and ensure all sauces and toppings are gluten-free.

Can I prep this ahead of time?

Yes, prep all components separately and assemble when ready to eat for best texture and freshness.

What kind of mayo should I use?

Japanese mayo (like Kewpie) gives the most authentic flavor, but regular mayo works too.

Can I use canned crab?

Yes, but drain it well and season it lightly with a splash of lemon juice.

What adds the “crunch”?

Toasted panko breadcrumbs or crispy fried onions give it the signature crunch roll texture.

Can I serve this to kids?

Yes—adjust the spice level and use familiar proteins and veggies for a kid-friendly version.

Conclusion

The Crunch Roll Sushi Bowl brings all the craveable flavors of your favorite sushi roll into a quick, customizable, and fuss-free meal. With its creamy sauces, fresh veggies, savory crab, and satisfying crunch, this bowl is sure to become a staple for sushi lovers who want all the taste without the effort of rolling.

Crunch Roll Sushi Bowl

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The Crunch Roll Sushi Bowl is a deconstructed sushi roll packed with sushi rice, imitation crab, fresh vegetables, creamy sauces, and a crispy topping. It delivers all the crave-worthy sushi flavors and textures—without the need to roll. Perfect for a quick and customizable meal at home.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: No-cook (assembly), stovetop (panko)
• Cuisine: Japanese-Inspired

Ingredients

• • Base:
  • 2 cups cooked sushi rice
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 cup shredded imitation crab or real crab
  • 1/2 cucumber, diced or julienned
  • 1/2 cup shredded carrots
  • 1 avocado, sliced
  • 1–2 nori sheets or seaweed snacks, cut into strips
  • 2 green onions, sliced

 

• • Sauces:
  • 1/3 cup mayonnaise
  • 1–2 tsp sriracha
  • Soy sauce or tamari, to taste
  • Eel sauce (optional), to taste

 

• Crunch Topping:
• 1/2 cup panko breadcrumbs or crispy fried onions
• 1 tsp oil or butter (for toasting panko)
• Toasted sesame seeds (optional)

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Instructions

1. Cook rice and mix with rice vinegar, sugar, and salt while still warm. Let cool slightly.
2. Mix mayo with sriracha to create spicy mayo; set aside.
3. Toast panko in oil or butter over medium heat until golden and crisp; set aside.
4. In serving bowls, add a base of sushi rice.
5. Top with shredded crab, cucumber, carrots, avocado, seaweed, and green onions.
6. Drizzle with spicy mayo, soy sauce, and eel sauce if using.
7. Sprinkle toasted panko or crispy onions and sesame seeds on top.
8. Serve immediately and enjoy!

Notes

• Use Japanese Kewpie mayo for a more authentic flavor.
• Don’t over-sauce—add gradually and adjust to taste.
• To save time, prep toppings while rice cooks.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 780mg
• Fat: 21g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg