This Crunch Roll Sushi Bowl is a deconstructed version of the beloved sushi roll, featuring all the amazing flavors of a traditional crunch roll without the hassle of rolling. With fresh sushi rice, crispy tempura flakes, creamy avocado, and savory fish (or tofu for a vegetarian option), this sushi bowl is both delicious and easy to prepare. Whether you’re a sushi enthusiast or new to the flavors of Japanese cuisine, this bowl is a satisfying and fun meal to enjoy!

Why You’ll Love This Recipe

The Crunch Roll Sushi Bowl brings together all the classic ingredients of a sushi roll in a bowl, making it both easy to assemble and incredibly flavorful. The combination of sushi rice, spicy mayo, avocado, and crispy tempura flakes provides a perfect balance of creamy, crunchy, and savory flavors. Plus, it’s highly customizable—feel free to adjust the ingredients based on your preferences. This dish is perfect for a quick weeknight dinner, meal prep, or serving at a gathering.

Ingredients

• 2 cups sushi rice, cooked and cooled

• 1/2 lb sushi-grade tuna or salmon (or tofu for vegetarian option)

• 1/2 cup cucumber, thinly sliced

• 1/4 cup avocado, sliced

• 1/4 cup shredded carrots

• 1/4 cup edamame (optional)

• 1/4 cup tempura flakes (for crunch)

For the Spicy Mayo:

• 2 tablespoons mayonnaise

• 1 tablespoon sriracha (adjust to spice preference)

• 1 teaspoon soy sauce

For Garnish (optional):

• Sesame seeds

• Pickled ginger

• Nori strips (seaweed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sushi Rice: Cook the sushi rice according to package instructions, then let it cool to room temperature. If you have sushi rice seasoning, you can mix it in according to the package directions for added flavor.

2. Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, sriracha, and soy sauce until smooth. Adjust the amount of sriracha to your desired spice level.

3. Prepare the Protein: If using sushi-grade tuna or salmon, slice it into bite-sized cubes. For a vegetarian option, you can use crispy tofu or a vegetable of your choice, such as avocado or roasted mushrooms.

4. Assemble the Bowl: Start by adding a generous scoop of sushi rice to each bowl. Layer the sliced protein (tuna, salmon, or tofu), cucumber, avocado, shredded carrots, and edamame on top of the rice.

5. Top with Crunch and Spicy Mayo: Sprinkle tempura flakes on top for crunch, then drizzle the spicy mayo generously over the ingredients.

6. Garnish and Serve: Garnish with sesame seeds, pickled ginger, and nori strips if desired. Serve immediately and enjoy!

Servings and Timing

• Servings: 2-4 servings

• Prep Time: 15 minutes

• Cook Time: 10 minutes (if cooking rice)

• Total Time: 25 minutes

Variations

• Vegetarian Option: Use tofu or roasted vegetables as the protein and skip the fish for a delicious vegetarian option.

• Vegan Version: For a vegan bowl, replace the mayo with a vegan mayo and ensure the tempura flakes are also vegan.

• Protein Options: You can substitute tuna and salmon with shrimp, crab, or even chicken for a different flavor profile.

• Add More Veggies: Feel free to add more vegetables like bell peppers, radishes, or lettuce to increase the nutritional value and flavor.

Storage/Reheating

• Storage: If you have leftovers, store the rice, protein, and toppings separately in airtight containers. The rice will last for 1-2 days in the refrigerator, and the protein will stay fresh for up to 2 days.

• Reheating: If you store the rice, reheat it in the microwave with a damp paper towel over it to prevent it from drying out. Keep the toppings separate, as they are best enjoyed fresh.

FAQs

1. Can I make the sushi rice ahead of time?

Yes, you can make the sushi rice ahead of time. Just store it in the refrigerator and allow it to come to room temperature before assembling the bowls.

2. Can I use cooked fish instead of raw sushi-grade fish?

Yes, you can use cooked fish such as cooked shrimp or salmon. Just be sure to add it at the end to preserve its texture and flavor.

3. What is the best type of fish to use for sushi bowls?

Sushi-grade tuna, salmon, and yellowtail are popular choices for sushi bowls. If you’re new to sushi, tuna or salmon is usually the most accessible option.

4. Can I make the spicy mayo ahead of time?

Yes, you can make the spicy mayo in advance and store it in the refrigerator for up to 3-4 days.

5. Can I add other sauces to the bowl?

Absolutely! You can drizzle extra soy sauce, teriyaki sauce, or eel sauce for added flavor. Just make sure to balance the salty, sweet, and spicy flavors.

6. Is this recipe gluten-free?

Yes, this recipe is gluten-free if you use gluten-free soy sauce and ensure the tempura flakes are gluten-free (some may contain wheat).

7. Can I use brown rice instead of sushi rice?

Yes, you can use brown rice for a healthier option, though it won’t have the same sticky texture as sushi rice. Just cook it thoroughly and let it cool before using.

8. How do I make the tofu crispy?

For crispy tofu, press the tofu to remove excess moisture, then cut it into cubes and sauté it in oil until golden brown on all sides.

9. Can I add seaweed salad to the bowl?

Yes! Seaweed salad is a great addition for extra flavor and texture. You can find it at many grocery stores or sushi restaurants.

10. Can I use cooked tempura shrimp for the crunch?

Yes, cooked tempura shrimp can be used for the crunch, adding both flavor and texture to the bowl.

Conclusion

The Crunch Roll Sushi Bowl is a fresh, flavorful, and easy-to-make dish that takes the delicious components of a sushi roll and transforms them into a convenient, bowl-style meal. Whether you prefer raw fish, tofu, or veggies, this bowl is fully customizable to suit your tastes. With a perfect balance of creamy, crunchy, savory, and spicy elements, it’s a meal that will leave you satisfied and craving more. Make it for dinner tonight and enjoy the sushi roll experience in a whole new way!

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