Sushi Bowl Crunchy (Print Version)
# Ingredients:
→ Bowl Base
01 -
1 avocado, chopped into bits
02 -
8 oz of chopped-up imitation crab
03 -
3 cups of cooked brown or white rice
04 -
¼ cup of minced fresh cilantro
05 -
1 cucumber, diced tiny
→ Eel Sauce
06 -
3 tablespoons of mirin
07 -
¼ cup of sugar, granulated
08 -
¼ cup of soy sauce
→ Spicy Mayo
09 -
¼ cup of mayonnaise
10 -
1 tablespoon of Sriracha sauce
→ Toasted Panko
11 -
1 cup of crisp Panko crumbs
12 -
¼ cup of olive oil
# Instructions:
01 -
Follow your rice packet's directions to cook it. Chop the cucumber, avocado, cilantro, and crab down to bite sizes.
02 -
Blend Sriracha and mayo in a little bowl until smooth. Put it in the fridge to cool or leave it on the counter for later.
03 -
Combine soy sauce, sugar, and mirin in a tiny saucepan. Bring it to a boil, then let it simmer for 5 minutes to thicken. Set it aside to cool.
04 -
Using a skillet on medium heat, add the oil and Panko. Stir often while toasting for 2-3 minutes until it gets a golden color. Let it cool by spreading it out on a plate.
05 -
Start with rice in your bowl. Add the cilantro, crab, avocado, and cucumber in layers. Drizzle on eel sauce and spicy mayo, then scatter the crispy crumbs over the top.
# Notes:
01 -
Either variety of rice—brown or white—works great
02 -
Keep the toasted Panko in a sealed container to stay crunchy
03 -
The sauces can be prepped ahead and chilled in the fridge