If you love a Crunch Roll Sushi Roll, you’re going to be obsessed with this Crunch Roll Sushi Bowl. It has all the delicious flavors of the classic roll—fluffy rice, imitation crab, cool cucumber, creamy avocado, fresh cilantro, crunchy toasted panko, and drizzles of eel sauce and spicy mayo—served in an easy-to-eat bowl.
These sushi bowls are a favorite in our house. My kids love helping put them together, and I love how simple they are to prep, even on busy weeknights. With a little advance prep, you can have dinner ready in no time!
What’s a Crunch Roll?
A Crunch Roll is a twist on the classic California Roll. Traditionally, it’s made with shrimp tempura, crab, avocado, and cucumber inside, then topped with crispy tempura flakes and drizzled with eel sauce (a sweet-savory soy-based sauce that doesn’t actually contain eel). Best of all, nothing in a Crunch Roll is raw—making it approachable for all eaters.
Variations in This Bowl
- Shrimp Tempura – The classic roll includes shrimp tempura, but I often skip it to keep things quicker and easier for dinner. You can absolutely add it if you want a more traditional version.
- Sauces – Some restaurants only use eel sauce, others use both eel sauce and spicy mayo. I prefer both for maximum flavor, but you can adjust to your taste.
- Customization – Feel free to leave out sauces, swap rice for brown rice, or adjust toppings to fit your preferences.
Ingredients
For the Bowl
- 8 oz imitation crab, diced
- 3 cups white or brown rice, cooked
- 1 cucumber, diced
- 1 large avocado, diced
- ¼ cup fresh cilantro, chopped
For the Eel Sauce
- ¼ cup soy sauce
- ¼ cup sugar
- 3 tbsp mirin
For the Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp Sriracha
For the Toasted Panko
- 1 cup Panko breadcrumbs
- ¼ cup olive oil
Step-by-Step Instructions
1. Prep Ingredients
- Cook rice and set aside.
- Finely chop imitation crab and cilantro. Dice cucumber and avocado into bite-sized chunks.
- Stir together mayo and Sriracha to make spicy mayo. Refrigerate until ready to use.
2. Make the Eel Sauce
- In a small saucepan, combine soy sauce, sugar, and mirin.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 5 minutes until slightly thickened.
- Cool completely, then refrigerate until ready to serve.
3. Toast the Panko
- Heat a skillet over medium heat. Add Panko breadcrumbs and olive oil, mixing well to coat.
- Cook for 2–3 minutes, stirring frequently, until golden brown.
- Transfer to a plate to cool.
4. Assemble the Sushi Bowls
- Scoop rice into serving bowls.
- Top with crab, cucumber, avocado, and cilantro.
- Drizzle with eel sauce and spicy mayo.
- Finish with a sprinkle of toasted Panko.
Serve immediately and enjoy all the flavors of a Crunch Roll in an easy, deconstructed bowl!
Tips & Notes
- Make the sauces and toasted Panko ahead of time to save time at dinner.
- The toasted Panko adds so much crunch and flavor—don’t skip it!
- Leftovers store well if kept separate (store sauce in the fridge, Panko in an airtight container at room temp).
⭐ Crunch Roll Sushi Bowl
All the flavors of a Crunch Roll sushi roll—imitation crab, avocado, cucumber, cilantro, crunchy panko, and drizzles of eel sauce and spicy mayo—served in a quick and easy bowl!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5