Save A deconstructed take on the popular sushi roll, this bowl combines crispy tempura bits, fresh vegetables, and savory seafood over seasoned rice for a crunchy, flavorful meal—no rolling required.
I first tried a crunch roll at a sushi restaurant and loved the combination of creamy, crisp, and savory flavors. Turning those ingredients into a bowl for family dinners made sushi night so much simpler—everyone gets creative with their toppings!
Ingredients
- Sushi Rice: 2 cups sushi rice, 2 ½ cups water, 3 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon salt
- Protein & Crunch: 8 ounces imitation crab sticks (or cooked shrimp, chopped), 1 cup tempura flakes (store-bought or homemade), 1 tablespoon toasted sesame seeds
- Vegetables: 1 medium cucumber, julienned, 1 medium avocado, sliced, 2 green onions, thinly sliced, 1 small carrot, julienned, 1 sheet nori, cut into strips
- Sauces: ¼ cup mayonnaise, 1 tablespoon sriracha, 2 tablespoons unagi sauce (store-bought or homemade teriyaki sauce)
Instructions
- Prepare Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Season Rice:
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow rice to cool to warm or room temperature.
- Make Spicy Mayo:
- In a separate bowl, mix mayonnaise and sriracha to make spicy mayo. Set aside.
- Prep Toppings:
- Julienne cucumber and carrot, slice avocado, chop green onions, and cut nori into strips.
- Assemble Bowls:
- Divide sushi rice among 4 bowls. Top each with imitation crab or shrimp, cucumber, avocado, carrot, green onions, and nori strips.
- Add Sauce & Crunch:
- Drizzle spicy mayo and unagi sauce over the top. Sprinkle with tempura flakes and sesame seeds.
- Serve:
- Serve immediately for maximum crunch.
Save Our kids love making their own sushi bowls and picking their favorite toppings—it’s become a fun weeknight dinner ritual the whole family enjoys together.
Required Tools
Rice cooker or medium saucepan, mixing bowls, sharp knife, cutting board, measuring cups and spoons
Allergen Information
Contains: Wheat (tempura flakes), Egg (mayonnaise), Soy (unagi sauce), Fish (imitation crab/shrimp), Sesame. May contain traces of shellfish and gluten. Always check ingredient labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 510, Total Fat: 16 g, Carbohydrates: 72 g, Protein: 16 g
Save Enjoy this sushi bowl for a quick, satisfying meal with bold flavors and plenty of crunch. Perfect for busy nights or a fun build-your-own dinner party.
Recipe Guide
- → How do I make homemade tempura flakes?
Drizzle tempura batter into hot oil and fry until golden. Drain well and use as crunchy topping.
- → Can I substitute imitation crab with other proteins?
Yes, use cooked shrimp, real crab, or tofu for a vegetarian-friendly option.
- → What sauce pairs best with this bowl?
Spicy mayo and unagi sauce bring umami and a gentle heat; teriyaki is a tasty alternative.
- → Is this dish gluten-free?
Swap tempura flakes and unagi sauce for gluten-free versions to make it suitable for gluten-free diets.
- → Can I prepare the ingredients ahead?
Veggies and sauces can be prepped in advance, but assemble the bowls right before serving for maximum crunch.
- → What tools are essential for making this bowl?
You'll need a rice cooker or saucepan, mixing bowls, sharp knife, cutting board, and measuring utensils.