WHAT’S A CRUNCH ROLL?

The Crunch Roll is a popular sushi roll that has gained a dedicated following due to its delightful combination of textures and flavors. Traditionally, a Crunch Roll consists of a California Roll (which includes crab or imitation crab, cucumber, and avocado) topped with shrimp or eel, drizzled with eel sauce and spicy mayo, and finished with a generous sprinkle of crispy tempura flakes. These tempura flakes, often referred to as “panko,” are what give the roll its signature crunch.

The Crunch Roll Sushi Bowl takes this beloved concept and transforms it into a deconstructed, easy-to-eat bowl. This version is perfect for those who love the flavors of sushi but prefer a more casual dining experience. It offers all the elements of a traditional Crunch Roll but in a bowl, allowing for a customizable and interactive meal.

Save

VARIATIONS IN THIS RECIPE

The beauty of the Crunch Roll Sushi Bowl is its versatility. While the classic version is delicious, there are numerous ways to customize it to suit your taste preferences or dietary needs. Here are a few variations you might consider:

1. Protein Variations: While the traditional Crunch Roll uses shrimp or eel, you can substitute with grilled chicken, tofu, or even salmon for a different flavor profile.
2. Vegetarian Options: For a vegetarian version, replace the seafood with additional vegetables like bell peppers, carrots, or edamame.
3. Sauce Variations: If you’re not a fan of eel sauce, you can use teriyaki sauce or a simple soy sauce and sesame oil mixture. Similarly, the spicy mayo can be adjusted to your preferred level of heat.
4. Grain Options: While sushi rice is traditional, you can use brown rice, quinoa, or even cauliflower rice for a low-carb option.
5. Toppings: Feel free to add additional toppings like pickled ginger, sesame seeds, or sliced jalapeños for extra flavor and heat.

INGREDIENTS

For the Eel Sauce

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sugar
• 1 tablespoon sake (optional)

For the Spicy Mayo

• 1/2 cup mayonnaise
• 1-2 tablespoons sriracha (adjust to taste)
• 1 teaspoon lime juice

For the Toasted Panko:

• 1 cup panko breadcrumbs
• 1 tablespoon olive oil or butter
• Salt to taste

For the Sushi Bowl:

• 2 cups cooked sushi rice (or your choice of grain)
• 1 cup imitation crab meat, shredded
• 1 avocado, sliced
• 1 cucumber, diced
• 1/2 cup edamame, shelled
• 1/4 cup pickled ginger
• 2 tablespoons sesame seeds
• 2 green onions, chopped
• Nori sheets, cut into thin strips (optional)

Instructions

Prep Everything:

1. Cook the Rice: Begin by cooking the sushi rice according to the package instructions. If you’re using a different grain, prepare it accordingly. Once cooked, set it aside to cool slightly.
2. Prepare the Vegetables: While the rice is cooking, prepare the fresh ingredients. Slice the avocado, dice the cucumber, and chop the green onions. Set these aside.
3. Shred the Imitation Crab: If you haven’t already, shred the imitation crab meat into small pieces. This will make it easier to distribute throughout the bowl.

Make the Eel Sauce:

1. In a small saucepan, combine the soy sauce, mirin, sugar, and sake (if using).
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved completely.
3. Once the sugar has dissolved, reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it has thickened to a syrupy consistency.
4. Remove the saucepan from the heat and let the sauce cool to room temperature. It will thicken further as it cools.

Toast the Panko:

1. In a large skillet, heat the olive oil or butter over medium heat.
2. Add the panko breadcrumbs to the skillet, spreading them out in an even layer.
3. Toast the panko, stirring frequently, until they are golden brown and crispy. This should take about 5-7 minutes.
4. Once toasted, remove the panko from the heat and season with a pinch of salt. Set aside to cool.

Spicy Mayo:

1. In a small bowl, combine the mayonnaise, sriracha, and lime juice.
2. Stir the mixture until it is well combined and smooth.
3. Taste and adjust the level of heat by adding more sriracha if desired.
4. Set the spicy mayo aside until ready to use.

ASSEMBLING THE CRUNCH ROLL SUSHI BOWL

Now that all the components are prepared, it’s time to assemble the sushi bowls. Here’s how to do it:

1. Divide the Rice: Start by dividing the cooked rice evenly among the bowls. You can use 1 cup of rice per bowl, depending on the size of the bowl and your appetite.
2. Add the Fresh Ingredients: Next, add the shredded imitation crab meat, sliced avocado, diced cucumber, and edamame to the bowls. Distribute the ingredients evenly, ensuring each bowl has a good mix of flavors and textures.
3. Drizzle with Eel Sauce: Drizzle a generous amount of eel sauce over the top of each bowl. The eel sauce will add a sweet and savory flavor that ties all the ingredients together.
4. Add the Spicy Mayo: Spoon a dollop of spicy mayo onto the center of each bowl. You can also drizzle it over the top for an extra kick of heat.
5. Sprinkle with Toasted Panko: Finish the bowls by sprinkling a generous amount of toasted panko over the top. The panko will add a delightful crunch to the dish.
6. Garnish: Garnish the bowls with chopped green onions, sesame seeds, and nori strips (if using). These toppings will add additional flavor and a pop of color.

TIPS & NOTES

• Customization: Feel free to customize the ingredients to suit your taste. For example, you can add cooked shrimp, grilled salmon, or even tofu for a vegetarian option.
• Sauce Adjustments: If you’re not a fan of spicy foods, you can reduce the amount of sriracha in the spicy mayo or omit it altogether. Similarly, if you prefer a sweeter sauce, you can add a bit more sugar to the eel sauce.
• Make Ahead: The eel sauce and spicy mayo can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to assemble the sushi bowls quickly when you’re ready to eat.
• Serving Size: This recipe makes 2-3 servings, depending on the size of the bowls and the appetite of the diners. You can easily double or triple the recipe to serve more people.
• Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. The panko will lose some of its crunch over time, but you can re-toast it in a dry skillet before serving.

The Crunch Roll Sushi Bowl is a delicious and versatile dish that offers all the flavors of a traditional sushi roll in a convenient bowl. Whether you’re looking for a quick lunch, a casual dinner, or a fun party dish, this recipe is sure to be a hit. Enjoy!