Description
This Crunch Roll Sushi Bowl brings all the flavors of a crunchy sushi roll into a quick, deconstructed bowl! Loaded with sushi rice, shrimp tempura, cucumber, avocado, and a drizzle of spicy mayo, this sushi bowl is topped with crispy tempura bits for that satisfying crunch.
Ingredients
Units
Scale
- For the Bowl:
- 2 cups cooked sushi rice
- 6–8 pieces shrimp tempura (store-bought or homemade)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 sheet nori (seaweed), cut into small strips
- 1/4 cup tempura flakes or crispy fried onions (for crunch)
- For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- For Garnish:
- Soy sauce or tamari, for drizzling
- Sesame seeds
- Pickled ginger (optional)
Instructions
- Prepare the Rice:
- Cook sushi rice according to package instructions. Once done, fluff with a fork and allow it to cool slightly.
- Prepare the Spicy Mayo:
- In a small bowl, mix together the mayonnaise and sriracha. Adjust the amount of sriracha based on your preferred spice level. Set aside.
- Assemble the Sushi Bowl:
- Divide the cooked sushi rice into two bowls as the base.
- Arrange shrimp tempura, cucumber, avocado slices, shredded carrots, and green onions on top of the rice in each bowl.
- Add the Toppings:
- Drizzle spicy mayo over the top of each bowl.
- Sprinkle with nori strips, sesame seeds, and tempura flakes for crunch.
- Garnish and Serve:
- Drizzle with a little soy sauce or tamari.
- Add pickled ginger on the side if desired.
- Serve immediately and enjoy!
Notes
- You can make your own tempura shrimp by dipping shrimp in tempura batter and frying until golden.
- For a vegetarian option, substitute shrimp tempura with crispy tofu or tempura vegetables.
- Adjust the spice level by adding more or less sriracha to the mayo.