Crunch Roll Sushi Bowl with Easy Eel Sauce

This easy Crunch Roll Sushi Bowl recipe tastes just like your favorite crunch roll — without rolling sushi — and comes together in about 30 minutes, making it perfect for busy weeknights or a fun family dinner.

Yield: 5 • Prep: 10 min • Cook: 20 min • Total: 30 min

Ingredients

• 16 oz imitation crab (diced)
• 3 cups white or brown rice (cooked)
• 1 cucumber (diced)
• 1 large avocado (diced)
• ¼ cup cilantro (chopped)
• ¼ cup soy sauce
• ¼ cup sugar
• 3 tbsp mirin
• ¼ cup mayo
• 1 tbsp Sriracha
• 1 cup Panko breadcrumbs
• ¼ cup olive oil

Instructions

1. Make the Rice: Cook the rice according to package instructions.
2. How to Make the Eel Sauce: While the rice cooks, make the eel sauce by adding the soy sauce, sugar and mirin to a small skillet or saucepan. Turn heat to medium and cook until it boils, stirring occasionally.
3. Once boiling, reduce heat to low and let it simmer for about 5 minutes, stirring occasionally. Remove the pan from heat and let it cool off. It should be a slightly thicker consistency now. Use immediately or transfer to a container with a lid and place in the refrigerator until ready to use.
4. Prep the Fresh Ingredients: While rice is cooking, prep the crab and cilantro by cutting into small pieces. Cut the cucumber and avocado into larger chunks.
5. Toast the Panko: Add one cup of Panko breadcrumbs to a small skillet. Drizzle ¼ cup of olive oil on top of the Panko. Turn heat to medium and mix the Panko and olive oil well, until all the Panko is coated.
6. Let it cook for about 2-3 minutes and stir it when you see it start to turn golden brown around the edges. Stir frequently for about another minute or two, until most of the Panko is a golden brown. Keep a close eye on it and stir often because it will start to brown quickly.
7. Remove pan from heat and transfer Panko to a plate until ready for use. It's important to remove them from the skillet or else they will continue to cook. (If making these ahead of time, let the breadcrumbs cool and then store in an airtight container at room temperature.)
8. Make the spicy mayo: In a small bowl, add the mayo and Sriracha. Set aside or cover and refrigerate until ready for use.
9. Assemble the Sushi Bowls: Scoop rice into a bowl. Top with crab, cucumber, avocado and cilantro. Drizzle desired amount of eel sauce, followed with a drizzle of spicy mayo. Sprinkle toasted Panko crumbs on top. Enjoy!
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Source: https://electricmommy.com/crunch-roll-sushi-bowl