Crunchy Sushi Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
1 cucumber, diced finely
02 -
8 oz of imitation crab, broken into pieces
03 -
1 avocado, sliced into chunks
04 -
3 cups of cooked white or brown rice
05 -
¼ cup of minced cilantro leaves
→ Eel Sauce
06 -
3 tablespoons of mirin
07 -
¼ cup of soy sauce
08 -
¼ cup of sugar
→ Spicy Mayo
09 -
¼ cup of mayonnaise
10 -
1 tablespoon of hot Sriracha sauce
→ Toasted Panko
11 -
1 cup of Panko breadcrumbs
12 -
¼ cup of olive oil or another light cooking oil
# Instructions:
01 -
Follow the steps on the rice packet to cook it. Chop up the avocado, cucumber, crab, and the fresh cilantro.
02 -
Combine mayo and Sriracha in a small bowl, stir until smooth. Either set it aside or keep it chilled in the fridge.
03 -
In a small saucepan, mix sugar, mirin, and soy sauce. Bring to a boil, then let it bubble gently for 5 minutes until it thickens. Let cool after.
04 -
Grab a skillet, add the oil and breadcrumbs, and heat over medium. Stir often for 2-3 minutes till golden brown, then spread out to cool off.
05 -
Spoon rice into bowls, then layer on the crab, cucumber, avocado, and cilantro. Drizzle the spicy mayo and eel sauce, and sprinkle the crunchy panko crumbs on top.
# Notes:
01 -
Both white and brown rice work great
02 -
Crunchy Panko stays good when stored airtight
03 -
You can prep the sauces early and keep them cold