Crunchy Sushi Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
3 cups of cooked white or brown rice
02 -
1 cucumber, diced into small bits
03 -
8 oz of chopped imitation crab
04 -
1 avocado, sliced into chunks
05 -
2 tablespoons of chopped fresh cilantro
→ 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 Sriracha
→ Toasted Panko
11 -
1 cup of Panko breadcrumbs
12 -
¼ cup of olive oil
# Instructions:
01 -
Cook the rice as directed. Cut up the cucumber, avocado, cilantro, and crab into small pieces.
02 -
Mix Sriracha and mayonnaise in a dish. Store it in the fridge or leave it nearby until needed.
03 -
In a small pan, combine sugar, soy sauce, and mirin. Bring it to a boil, then simmer for 5 minutes so it thickens up. Allow it to cool down.
04 -
In a large pan, heat olive oil over medium. Toss in the Panko crumbs and stir for a few minutes until they turn golden and crisp. Let cool on a plate.
05 -
Put rice in bowls. Add layers of avocado, crab, cucumber, and cilantro on top. Drizzle with spicy mayo and eel sauce. Sprinkle on the toasted Panko to finish.
# Notes:
01 -
You can use either white rice or brown rice.
02 -
Keep toasted Panko crispy by storing in a sealed container before serving.
03 -
Both sauces can go in the fridge if made ahead of time.