• Now that we have all our ingredients ready, let's walk through the process of creating your crunch roll sushi bowl.

Preparing the Sushi Rice

• Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps achieve the right texture.
• In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed.
• While the rice is cooking, in a small bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves.
• Once the rice is cooked, transfer it to a large mixing bowl. Gently fold in the vinegar mixture, being careful not to mash the rice. Fan the rice as you mix to help it cool and achieve a glossy finish.
• Cover the rice with a damp towel and set aside to cool to room temperature.

Preparing the Sauces

• For the spicy mayo, mix the mayonnaise and sriracha sauce in a small bowl. Adjust the amount of sriracha to your preferred level of spiciness.
• For the eel sauce (don't worry, there's no eel in it!), combine the soy sauce, mirin, and sugar in a small saucepan. Simmer over medium heat until the mixture thickens slightly, about 3-5 minutes. Remove from heat and let it cool.

Assembling Your Crunch Roll Sushi Bowl

• Now comes the fun part – putting it all together!
• Divide the cooled sushi rice between your serving bowls.
• Arrange the chopped imitation crab or shrimp on top of the rice.
• Add sliced avocado and cucumber around the bowl.
• Sprinkle the tempura flakes generously over the seafood for that essential crunch.
• Scatter the nori strips over the bowl.
• Drizzle with the spicy mayo and eel sauce.
• Finish with a sprinkle of toasted sesame seeds.
• Serve with pickled ginger and wasabi on the side, if desired.