Crunchy Sushi Rice Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
3 cups of cooked rice, brown or white
02 -
A large avocado, cut into small pieces
03 -
8 oz of imitation crab, chopped up
04 -
A cucumber, diced into bits
05 -
About ¼ cup of freshly minced cilantro
→ Eel Sauce
06 -
3 tablespoons of mirin
07 -
¼ cup regular soy sauce
08 -
¼ cup granulated sugar
→ Spicy Mayo
09 -
¼ cup of regular mayo
10 -
1 tablespoon of Sriracha hot sauce
→ Toasted Panko
11 -
1 cup of crispy Panko breadcrumbs
12 -
¼ cup olive oil to toast the crumbs
# Instructions:
01 -
Follow rice's package instructions for cooking. Dice your cucumber, avocado, and crab. Mince cilantro for topping.
02 -
Combine your mayo and Sriracha in a small dish. Pop it into the fridge or leave on the counter until you're ready.
03 -
In a small pot, stir together the sugar, mirin, and soy sauce. Heat until boiling, then reduce heat and let it simmer for 5 minutes. Cool it down before using.
04 -
Toast breadcrumbs with olive oil in a pan over medium heat. Stir the mix regularly for 2–3 minutes until golden and crisp. Let them cool down on a plate.
05 -
Place rice as a base in your bowls. Add crab, avocado, cucumber, and cilantro on top. Spoon on some eel sauce and spicy mayo. Sprinkle with toasted Panko at the end.
# Notes:
01 -
Either white rice or brown rice works for this recipe
02 -
Panko crumbs stay fresh if prepped early and kept sealed
03 -
Both sauces can be made in advance and stored in the fridge