Crunchy Sushi Bowl (Version imprimable)
Bring sushi flavors to your table with this mix of seasoned rice, crisp veggies, imitation crab, crispy breadcrumbs, spicy mayo, and a sweet soy-based eel sauce.
# Composition:
→ 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)
# Étapes de réalisation:
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.
# Détails supplémentaires:
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.