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.
The first time I made a crunch roll sushi bowl at home, my family was amazed at how easy and fun it was to layer all their favorite toppings without the fuss of rolling sushi. It quickly became our go-to Japanese-inspired weeknight dinner.
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 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.
- Dress & Finish:
- Drizzle spicy mayo and unagi sauce over the top. Sprinkle with tempura flakes and sesame seeds.
- Serve:
- Serve immediately for maximum crunch.
Save This sushi bowl is a favorite for family gatherings because everyone gets to customize their bowl with extra crunch or a dash more spice, making dinner interactive and fuss-free.
Required Tools
Rice cooker or medium saucepan, mixing bowls, sharp knife, cutting board, and measuring cups and spoons help streamline prep for this recipe.
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 This bowl delivers all the flavors and textures of a classic crunch roll in a fun, easy-to-assemble format. A guaranteed crowd-pleaser for sushi lovers and busy weeknights.
Recipe Questions
- → How do I make tempura flakes at home?
Drizzle tempura batter into hot oil, fry until golden, drain well, and crumble once cooled for homemade tempura flakes.
- → Can I substitute the seafood for a vegetarian option?
Yes, use tofu or extra vegetables in place of crab or shrimp for a vegetarian-friendly bowl.
- → What sauces go well with this bowl?
Spicy mayo and sweet unagi sauce add robust flavor; you can also try wasabi or pickled ginger for extra zing.
- → Is it possible to prepare sushi rice without a rice cooker?
Absolutely. Cook sushi rice in a saucepan following the same boiling and steaming instructions provided.
- → What allergens should I watch for?
This dish may contain wheat, egg, soy, fish, sesame, and traces of shellfish or gluten. Always verify labels.
- → How can I maintain the crunch?
Assemble and serve the bowls immediately after adding tempura flakes for maximum crispiness.