Description
This sushi bowl brings the crunchy, creamy joy of your favorite roll—without the rolling. Now doubled for sharing (or meal prepping!), with extra flair like mango, sesame seeds, and a punchier spicy mayo.
Ingredients
16 oz imitation crab, diced
6 cups white or brown rice, cooked and cooled slightly
2 cucumbers, diced
2 large avocados, diced
½ cup cilantro, chopped
1 small ripe mango, diced (optional twist)
2 tbsp sesame seeds (optional garnish)
Eel Sauce
½ cup soy sauce
½ cup sugar
6 tbsp mirin
Spicy Mayo
½ cup mayo
2–3 tbsp Sriracha (adjust for heat)
Optional: squeeze of lime or pinch of garlic powder for zing
Toasted Panko
2 cups Panko breadcrumbs
½ cup olive oil or neutral oil
Instructions
Make Eel Sauce: In a small pan, simmer soy sauce, sugar, and mirin over low heat until thickened, ~5–7 mins. Cool.
Make Spicy Mayo: Mix mayo and Sriracha (plus lime/garlic if using) until smooth.
Toast Panko: In a skillet, heat oil over medium. Add Panko and stir constantly until golden. Cool on a paper towel.
Assemble Bowls: Layer rice, crab, cucumber, avocado, mango, and cilantro in bowls.
Drizzle with eel sauce and spicy mayo. Sprinkle toasted Panko and sesame seeds on top. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 470 / Serving
- Sugar: 9g / Serving
- Fat: 23g / Serving
- Carbohydrates: 48g / Serving
- Protein: 16g / Serving