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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.

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)

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

Find it online: https://thefamilycooking.com/crunch-roll-sushi-bowl-3/