Crunchy Sushi Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
3 cups of cooked rice, white or brown
02 -
8 oz of imitation crab, chopped into small pieces
03 -
1 avocado, cut into chunks
04 -
1 cucumber, chopped up
05 -
¼ cup of fresh cilantro, minced
→ Eel Sauce
06 -
¼ cup of granulated sugar
07 -
¼ cup of soy sauce
08 -
3 tablespoons of mirin
→ Spicy Mayo
09 -
1 tablespoon of Sriracha sauce
10 -
¼ cup of mayo
→ Toasted Panko
11 -
¼ cup of olive oil
12 -
1 cup of Panko crumbs
# Instructions:
01 -
Make rice following the method on the package. Dice the crab, cucumber, avocado, and cilantro.
02 -
In a small dish, stir the mayo together with Sriracha until combined. Chill it in the fridge or set it aside.
03 -
In a tiny pot, mix soy sauce, sugar, and mirin. Heat it until it boils, then lower to a simmer for 5 minutes to let it thicken. Let it cool completely.
04 -
Heat a pan over medium, then add Panko and olive oil. Cook and regularly stir for 2-3 minutes until the crumbs are golden and toasty. Move to a plate to cool.
05 -
Scoop rice into bowls. Add layers of crab, cucumber, avocado, and cilantro. Pour on the eel sauce and spicy mayo. Sprinkle the toasted crumbs on top to finish.
# Notes:
01 -
Either brown or white rice works fine
02 -
Toasted Panko stays crisp if kept in a sealed container ahead of time
03 -
You can make sauces early and store in the fridge