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Easy Crunch Roll Sushi Bowl

Easy Crunch Roll Sushi Bowl
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The Easy Crunch Roll Sushi Bowl delivers all the flavors and textures of a classic crunchy sushi roll without the need for rolling. Featuring a base of seasoned sushi rice topped with sashimi-grade salmon or tuna, creamy avocado, crisp cucumber, imitation crab, and crunchy tempura flakes, this vibrant bowl is finished off with spicy mayo, soy sauce, and sesame seeds. Ready in under 20 minutes, it’s a perfect, fuss-free meal for busy days or casual dinners, customizable to suit your preferences and dietary needs.

Ingredients

Scale

Sushi Rice Base

  • 1 cup sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Fresh Ingredients

  • 4 oz sashimi-grade fresh salmon or tuna, sliced into thin strips
  • 1 ripe avocado, cubed or sliced
  • 1/2 cucumber, cut into matchstick pieces
  • 3 oz imitation crab (kani), shredded

Crunchy Toppings

  • 2 tablespoons tempura flakes or crispy panko breadcrumbs

Sauces and Seasonings

  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha (adjust for spice preference)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons chopped green onions
  • 1 tablespoon toasted sesame seeds

Optional Garnishes

  • Wasabi (small dollops)
  • Pickled ginger
  • Tobiko or masago (optional)
  • Thinly sliced nori strips (optional)

Instructions

  1. Prepare the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker. While the rice is still warm, season it with a mixture of 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Let the rice cool slightly before assembling.
  2. Slice your fresh ingredients: While the rice cooks, thinly slice sashimi-grade salmon or tuna. Cube or slice the avocado and dice the cucumber into matchstick pieces. Shred the imitation crab into bite-sized pieces.
  3. Assemble the bowl: Place a generous scoop of the seasoned sushi rice into a serving bowl. Arrange the salmon, avocado, cucumber, and imitation crab on top in separate sections or an appealing pattern. Sprinkle chopped green onions and toasted sesame seeds over the ingredients.
  4. Add the crunch and sauces: Scatter tempura flakes or crispy panko evenly over the bowl for a satisfying crunch. Drizzle spicy mayo made by mixing mayonnaise and sriracha, along with soy sauce or tamari, across the bowl to coat the ingredients and enhance flavors.
  5. Final touches and serve: Garnish with extra sesame seeds and add optional small dollops of wasabi or pickled ginger on the side. Serve immediately to enjoy the fresh, crisp texture of the crunchy toppings.

Notes

  • Use sashimi-grade fish to ensure freshness, safety, and best flavor.
  • Properly seasoning the sushi rice balances all the flavors in the bowl.
  • Add tempura flakes or crispy toppings last to maintain their crunch.
  • Adjust sriracha quantity in spicy mayo to control the level of heat.
  • Keep fish and avocado chilled until assembly for optimal freshness and texture.
  • Leftover rice can be stored separately in an airtight container refrigerated for up to 2 days.
  • Avoid freezing as fresh fish and crunchy elements lose texture and taste quality.
  • Reheat leftover rice gently with a damp paper towel; do not reheat fish or crispy toppings.

Nutrition

Keywords: sushi bowl, crunch roll, easy sushi, Japanese cuisine, quick meal, gluten free, sushi rice, sashimi, spicy mayo, tempura flakes

Find it online: https://homemademealz.com/easy-crunch-roll-sushi-bowl/