Crunchy Sushi Bowl (Print Version)

# Ingredients:

→ Bowl Base

01 - 3 cups of rice (cooked), choose white or brown

02 - 8 oz of chopped-up imitation crab meat

03 - 1 cucumber, diced

04 - 1 avocado, cut into bite-sized pieces

05 - ¼ cup of finely chopped fresh cilantro

→ Eel Sauce

06 - 3 tablespoons of sweet mirin

07 - ¼ cup of soy sauce

08 - ¼ cup of white sugar

→ Spicy Mayo

09 - ¼ cup of mayonnaise

10 - 1 tablespoon of hot Sriracha

→ Toasted Panko

11 - 1 cup of Panko breadcrumbs

12 - ¼ cup of oil (use olive oil)

# Instructions:

01 - Follow the instructions on the rice package to cook it. Chop up the crab meat, avocado, cucumber, and cilantro finely.

02 - Blend the mayo with Sriracha in a small bowl until smooth. Let it sit aside or pop it in the fridge.

03 - Stir the soy sauce, mirin, and sugar in a small pot. Let it boil, reduce the heat, and simmer for 5 minutes. Cool down entirely before using.

04 - Warm a skillet over medium heat, add oil, then stir in the breadcrumbs. Toss consistently for a few minutes until golden. Cool them on a plate.

05 - Layer bowls with a base of rice. Stack avocado, cucumber, crab, and cilantro on top. Drizzle the sauces and scatter toasted crumbs for a finishing touch.

# Notes:

01 - Both white and brown rice work well here.

02 - Store toasted crumbs in a container to keep the crunch.

03 - Make your sauces ahead of time and refrigerate.

Back