Crunch roll sushi bowl

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Step 1

First, make sure the rice is cooked and ready to go

Step 2

The crab and cilantro should be finely chopped. The cucumber and avocado can be in two larger chunks

Step 3

Spicy Mayo. In a small bowl, add the Mayo and Sriracha. Set aside or cover and refrigerate until ready to use

Step 4

Eel Sauce-Add the soy sauce, sugar, and mirin to a small saucepan or skillet. Cook over medium heat until boil, stirring occasionally when spoiling reduced heat to low and let simmer for 5 minutes, stirring occasionally. Remove the pan from heat and let it cool off and should be a slightly thicker consistency now. Use immediately or transfer to a container with a lid and place in the refrigerator greater until ready to use

Step 5

Add 1 cup of panko bread crumbs to a small Skillet. Drizzle 1/4 cup of olive oil on top of panko. Turn heat to medium. I mix the panko and olive oil well until all the panko is coated. Let it cook for 3 minutes and stir it. When you see it, start to turn gold brown around the edges. Stir frequently for about another minute or two until most of the panko is golden brown. Remove pan from heat and transfer panko to a plate until ready to use

Step 6

Assembly scoop rice into bowl. Top with crab, cucumber, avocado and cilantro. Drizzle desired amount of eel sauce, followed with a drizzle of spicy mayo. Sprinkle toasted panko crumbs on top and enjoy!