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Crunch Roll Sushi Bowl with DIY Eel Sauce Recipe

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3.8 from 63 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Diet: Halal

Description

This Crunch Roll Sushi Bowl with DIY Eel Sauce is a quick and flavorful deconstructed sushi dish that combines tender imitation crab, fresh cucumber and avocado, aromatic cilantro, and perfectly cooked rice. Topped with a homemade sweet and savory eel sauce, spicy mayo, and crispy toasted panko breadcrumbs, this bowl delivers all the delightful textures and flavors of a traditional sushi roll in an easy-to-assemble meal.

Ingredients

For the Bowl

  • 8 oz imitation crab, diced
  • 3 cups white or brown rice, cooked
  • 1 cucumber, diced
  • 1 large avocado, diced
  • ¼ cup cilantro, chopped

For the Eel Sauce

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp mirin

For the Spicy Mayo

  • ¼ cup mayonnaise
  • 1 tbsp Sriracha

For the Toasted Panko

  • 1 cup Panko breadcrumbs
  • ¼ cup olive oil

Instructions

  1. Make the Rice: Cook the rice according to package instructions until fully cooked and fluffy. Set aside to keep warm.
  2. Make the Eel Sauce: In a small skillet or saucepan, combine the soy sauce, sugar, and mirin. Heat over medium until the mixture comes to a boil, stirring occasionally. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally until it thickens slightly. Remove from heat and allow it to cool before use.
  3. Prep the Fresh Ingredients: While the rice cooks, dice the imitation crab and chop the cilantro finely. Dice the cucumber and avocado into slightly larger chunks for texture.
  4. Toast the Panko: Heat a small skillet over medium heat. Add the Panko breadcrumbs and drizzle the olive oil over them. Stir to coat all breadcrumbs evenly with oil. Continue to cook, stirring frequently, for about 2-3 minutes until golden brown around the edges. Stir frequently for another 1-2 minutes until the majority of the panko is golden and crisp. Remove from heat and transfer to a plate to cool.
  5. Make the Spicy Mayo: In a small bowl, combine the mayonnaise and Sriracha thoroughly. Set aside or cover and refrigerate until ready to use.
  6. Assemble the Sushi Bowls: Scoop the cooked rice into serving bowls. Top with the diced crab, cucumber, avocado, and chopped cilantro. Drizzle the eel sauce generously over the top, followed by a drizzle of spicy mayo. Finally, sprinkle the toasted panko breadcrumbs over everything for a satisfying crunch. Serve immediately and enjoy!

Notes

  • Use short-grain sushi rice for best texture if available.
  • The eel sauce can be stored in the refrigerator for up to one week.
  • Adjust the amount of Sriracha in the spicy mayo to control the heat level.
  • Make the toasted panko ahead of time and store in an airtight container for convenience.
  • This recipe is versatile; add other sushi toppings like seaweed salad or pickled ginger if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://kitchenloving.com/crunch-roll-sushi-bowl-with-diy-eel-sauce-recipe/