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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.
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)
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.
Find it online: https://yumntasty.com/crunch-roll-sushi-bowl/