Ingredients
Equipment
Method
Preparation
- Cook the rice: Prepare the rice according to the package instructions and set it aside to cool. Fluff it up with a fork for a light texture.
- Chop the veggies: Dice the cucumber and avocado, and finely chop the cilantro.
- Mix the eel sauce: In a small bowl, whisk together the soy sauce, sugar, and mirin.
- Prepare spicy mayo: In another bowl, combine the mayo and Sriracha until smooth. Adjust the amount of Sriracha according to your heat preference.
- Toast the Panko: Heat the olive oil in a skillet over medium heat. Add the Panko breadcrumbs and toast them until golden brown.
- Assemble the bowl: In a large serving bowl, gently combine the cooked rice, imitation crab, diced cucumber, avocado, and cilantro.
- Serve with toppings: Scoop portions into bowls, then top with the spicy mayo and sprinkle the toasted Panko on top.
Nutrition
Notes
Garnish with extra cilantro for a fresh finish. Prepare sauces and chop veggies in advance for quicker assembly.