Crunchy Sushi Bowl (Print Version)
# Ingredients:
→ Base Mix
01 -
Cooked rice, 3 cups, any type—brown or white
02 -
Chop 8 oz of imitation crab into tiny bits
03 -
1 cucumber, diced into chunks
04 -
Cut an avocado into bite-sized pieces
05 -
Mince a quarter-cup of fresh cilantro
→ Sweet Sauce
06 -
Soy sauce, 1/4 cup
07 -
1/4 cup of white sugar
08 -
Three tablespoons of mirin
→ Creamy Heat
09 -
Mayo, 1/4 cup
10 -
One tablespoon of Sriracha
→ Crunchy Topping
11 -
Olive oil, 1/4 cup
12 -
Panko breadcrumbs, 1 cup
# Instructions:
01 -
Cook your rice according to the package directions. Slice your crab stick, avocado, cucumber, and cilantro into smaller, manageable pieces.
02 -
In a little bowl, combine the Sriracha and mayo until smooth, then set it aside or let it chill in the fridge.
03 -
Toss together the soy sauce, sugar, and mirin in a small pan. Boil it, then turn it down to gently bubble for five minutes. Cool it off completely before use.
04 -
Pour olive oil and Panko into a heated pan. Keep stirring for around 2-3 minutes till you see it crisping and turning brown. Move it off the heat to cool.
05 -
Start with rice at the bottom of each bowl. Pile on the crab, avocado, cucumber, and cilantro. Finish it off by drizzling spicy mayo and sweet sauce. Don’t forget that final sprinkle of golden breadcrumbs!
# Notes:
01 -
White or brown rice works great—your call!
02 -
Store Panko in a sealed container to keep crispiness
03 -
You can prep sauces ahead and fridge them