Name: Crunch Roll Sushi Bowl
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice 1/2 lb cooked shrimp, crab meat, or tofu, chopped 1/2 cup cucumber, diced 1/2 avocado, sliced 1/4 cup shredded carrots 2 tablespoons tempura flakes or crispy fried onions 2 tablespoons mayonnaise or vegan mayo 1 tablespoon sriracha (optional for spicy mayo) 1 tablespoon soy sauce or tamari 1 teaspoon toasted sesame seeds Pickled ginger and wasabi for serving (optional) Nori strips or seaweed snacks for garnish (optional)

Why You’ll Love This Recipe

This bowl offers all the elements of a sushi roll—crispy, creamy, and fresh—in a deconstructed form that’s quick to prepare. It’s perfect for sushi lovers wanting a customizable, fuss-free dinner or lunch packed with flavor and texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked sushi rice
1/2 lb cooked shrimp, crab meat, or tofu, chopped
1/2 cup cucumber, diced
1/2 avocado, sliced
1/4 cup shredded carrots
2 tablespoons tempura flakes or crispy fried onions
2 tablespoons mayonnaise or vegan mayo
1 tablespoon sriracha (optional for spicy mayo)
1 tablespoon soy sauce or tamari
1 teaspoon toasted sesame seeds
Pickled ginger and wasabi for serving (optional)
Nori strips or seaweed snacks for garnish (optional)

directions

Prepare sushi rice according to package instructions and let cool slightly.
In a small bowl, mix mayonnaise and sriracha to make spicy mayo; adjust heat to taste.
Divide sushi rice between bowls.
Top with shrimp, crab, or tofu, cucumber, avocado, and shredded carrots.
Drizzle spicy mayo and soy sauce over the bowls.
Sprinkle tempura flakes and sesame seeds for crunch.
Garnish with nori strips, pickled ginger, and wasabi if desired. Serve immediately.

Servings and timing

Makes 2-3 servings
Preparation time: 15 minutes
No cooking required if using pre-cooked seafood or tofu

Variations

Use fresh raw fish like tuna or salmon if preferred and safe.
Substitute tempura flakes with crushed roasted seaweed or crispy garlic.
Add edamame, radishes, or jalapeños for extra crunch and flavor.
Use plain mayo for a milder taste or add lime juice for zest.
Drizzle with eel sauce or spicy ponzu for added depth.

storage/reheating

Best enjoyed fresh; store components separately and assemble before eating. Sushi rice can be refrigerated for up to 1 day but is best at room temperature. No reheating recommended.

FAQs

Can I use sushi-grade fish?

Yes, if you prefer raw sushi style and source safe fish.

Is this recipe gluten-free?

Use gluten-free tamari or soy sauce.

Can I make it vegan?

Use tofu or vegetables and vegan mayo.

How do I make sushi rice?

Cook short-grain rice and season with rice vinegar, sugar, and salt.

Can I prepare this ahead?

Prepare ingredients separately; assemble when ready.

How do I keep avocado from browning?

Add avocado just before serving and toss gently.

Can I add wasabi to the mayo?

Yes, mix for extra heat and flavor.

Are tempura flakes store-bought?

They can be bought ready-made or homemade.

Can I use brown rice?

Yes, but flavor and texture differ from sushi rice.

How spicy is this bowl?

Adjust sriracha to control spice level.

Conclusion

Crunch Roll Sushi Bowl brings the best of sushi’s textures and flavors into a convenient, customizable bowl. Quick to assemble and packed with freshness and crunch, it’s a fun and tasty way to enjoy sushi at home without the fuss of rolling.