Description
A delicious and easy-to-make Crunch Roll Sushi Bowl that captures the flavors of traditional sushi in a deconstructed format.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, shredded
- 1/2 pound imitation crab meat, shredded
- 1/4 cup spicy mayo
- 1/4 cup eel sauce
- 1/4 cup crispy tempura flakes
- 2 green onions, chopped
- Seaweed sheets, cut into strips (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and water, and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, remove from heat and let it sit for 10 minutes, then fluff with a fork.
- Pour the vinegar mixture over the rice and mix gently to combine.
- In a bowl, layer the sushi rice, avocado, cucumber, carrot, and imitation crab meat.
- Drizzle with spicy mayo and eel sauce.
- Top with crispy tempura flakes and green onions.
- Serve with seaweed strips if desired.
Notes
- Feel free to customize the toppings based on your preferences.
- For a vegetarian option, substitute imitation crab with tofu or additional vegetables.
- Make sure to use sushi-grade fish if you choose to add raw fish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg