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Crunch Roll Sushi Bowl

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A deconstructed version of a beloved sushi roll, the Crunch Roll Sushi Bowl features fresh sushi rice, crispy tempura flakes, creamy avocado, and savory fish (or tofu for a vegetarian option), all topped with a spicy mayo glaze for an easy and flavorful meal.

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)

Instructions

  1. Cook the sushi rice according to package instructions, then let it cool to room temperature. Mix in sushi rice seasoning if desired.
  2. In a small bowl, whisk together mayonnaise, sriracha, and soy sauce to make the spicy mayo. Adjust the sriracha for your desired spice level.
  3. If using sushi-grade tuna or salmon, slice it into bite-sized cubes. For a vegetarian option, use crispy tofu or roasted vegetables.
  4. In each bowl, add a generous scoop of sushi rice as the base. Layer on the protein, cucumber, avocado, shredded carrots, and edamame.
  5. Sprinkle tempura flakes on top for crunch, then drizzle the spicy mayo generously over the bowl.
  6. Garnish with sesame seeds, pickled ginger, and nori strips if desired. Serve immediately and enjoy!

Notes

For a spicier version, increase the amount of sriracha or add extra red pepper flakes.

Substitute tofu or roasted vegetables for a vegetarian or vegan version.

Grilled or baked fish can also be used as a substitute for raw fish in this dish.

Feel free to add extra vegetables like bell peppers or radishes for more color and flavor.

Leftovers can be stored in the refrigerator for up to 1-2 days, but it’s best to store the rice and toppings separately to maintain freshness.

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