Save This Crunch Roll Sushi Bowl is my go-to whenever I crave sushi flavors but want something easy and satisfying with zero rolling struggles. With layers of seasoned sushi rice, crunchy tempura bits, fresh veggies, and savory seafood all drizzled in spicy mayo and sweet sauce, these bowls transform takeout vibes into a fun, weeknight meal at home.
Every time I make these for friends, I get requests for the recipe because it hits that crispy creamy savory sweet spot that people love about sushi rolls. Even my sushi skeptic brother devours it every time.
Ingredients
- Sushi rice: gives authentic sushi shop texture and soaks up the tangy seasoning Look for short grain Japanese rice for the signature stick and shine
- Rice vinegar, sugar, salt: classic sushi rice seasoning Choose pure rice vinegar with no added coloring for best flavor
- Imitation crab sticks or cooked shrimp: provide a sweet and savory seafood bite Go for chilled fresh imitation crab for best texture or grill shrimp for smoky notes
- Tempura flakes: make that irresistible crunch Find tenkasu at Asian stores or fry up tempura batter scraps at home for extra fresh bits
- Toasted sesame seeds: give nutty flavor and pretty speckles Buy already toasted seeds for extra aroma
- Cucumber and carrot: bring coolness and brightness Slice thin for the true sushi texture
- Avocado: delivers creamy richness Ripe but slightly firm avocados hold up best in the bowl
- Green onions: offer zippy freshness Choose bright green stalks with no wilting
- Nori strips: add that ocean umami flavor Snip into thin ribbons using scissors for authentic presentation
- Mayonnaise and sriracha: blend into spicy mayo Use Japanese mayo if you can for subtly sweet flavor
- Unagi sauce or teriyaki sauce drizzle: gives sweet and savory depth A staple in sushi bars bottled versions make it easy
Instructions
- Rinse and Cook Rice:
- Start by rinsing the sushi rice under cold water until the water is no longer cloudy This removes excess starch and helps each grain stay separate and slightly sticky for the perfect base.
- Make Sushi Vinegar:
- In a small bowl combine rice vinegar sugar and salt Stir gently until the sugar and salt dissolve completely for a balanced tangy sweet flavor.
- Season Rice:
- Once the rice has finished cooking and is still warm gently fold in the vinegar mixture using a rice paddle or spatula Try not to mash the grains This method scents every grain and gives that signature sushi shop finish.
- Cool the Rice:
- Spread the rice in a wide shallow bowl or tray to cool to just warm or room temperature This stops the rice from overcooking and keeps it glossy.
- Mix Spicy Mayo:
- Whisk together mayonnaise and sriracha in a small bowl until creamy and smooth Adjust the sriracha for your spice level preference.
- Prep the Toppings:
- Julienne the cucumber and carrot so the veggies blend into bites You want long thin strips for that classic sushi texture Slice the avocado just before serving to prevent browning Chop green onions and cut a sheet of nori into slender strips.
- Assemble the Bowls:
- Divide the seasoned rice evenly among serving bowls Build your toppings over the rice fan out avocado and seafood for appealing layers Add the julienned veggies green onion and tuck in nori strips.
- Drizzle and Finish:
- Generously spoon spicy mayo and unagi sauce over everything Scatter tempura flakes right before serving to keep every bite crunchy Sprinkle with lots of toasted sesame seeds for nutty aroma.
- Serve Immediately:
- Hand the bowls out right away so everyone enjoys both the warm rice and the addictively crispy tempura texture on top.
Save I love using super fresh cucumber for its cold snap with each bite When my nephew first tried this bowl he said it tasted like going out for sushi delivered straight to our kitchen table
Storage Tips
Leftover rice and toppings should be stored separately in airtight containers in the fridge This keeps the vegetables crisp and the tempura flakes from getting soggy I recommend assembling fresh bowls as needed and only adding tempura flakes and sauces right before eating to keep the best crunch factor.
Ingredient Substitutions
To make this vegetarian swap in baked or air fried tofu cubes for the seafood You can also use real crab for a seafood upgrade or cooked salmon for a smoky twist If you cannot find tempura flakes crumbled rice crackers or crispy onions work for an extra layer of crunch.
Serving Suggestions
Serve these bowls with pickled ginger thin slices on the side for a zingy contrast Wasabi can be dotted over the bowl if you want more heat For an even more complete sushi night add a bowl of miso soup and extra nori sheets.
Save This deconstructed sushi bowl celebrates big crunch and flavor with almost no fuss at all. Once you try it sushi night at home will never be the same.
Recipe FAQs
- → How do I make tempura flakes at home?
Drizzle prepared tempura batter into hot oil, fry until crisp, then drain well to use as crunchy topping.
- → Can I use other proteins instead of imitation crab?
Yes, cooked shrimp, real crab, or tofu for a vegetarian option all work well in this dish.
- → What type of rice works best?
Short-grain sushi rice is ideal for its sticky texture, which holds toppings beautifully in the bowl.
- → Is the spicy mayo necessary?
Spicy mayo adds flavor and creaminess, but you can omit or substitute with plain mayo or avocado slices if preferred.
- → How can I keep the bowl crunchy when serving?
Assemble and serve immediately after adding tempura flakes to preserve their crisp texture.
- → Are there gluten-free options?
To make gluten-free, use gluten-free tempura flakes, soy sauce, and ensure sauces and imitation crab are gluten-free.