It’s official. My new favorite kitchen tool is the julienne slicer. This tool makes making veggie noodles so easy, and the slicer takes up far less space than the other veggie noodle gadgets I’ve seen. I decided to make cucumber noodles with the slicer which gave rise to this sushi roll bowl.
You will love this Sushi Salad
That sushi craving hit, but I wanted something light. I love the flavors of imitation crab, cucumber and that wonderful spicy sauce that’s on only the best sushi rolls. I needed a little crunch, so I added panko. This recipe is a winner, and will keep for lunch on the go, as well.
Start with half a seedless cucumber and slice it into noodles with your julienne slicer. If you don’t have this tool (first of all, you should get one), you can slice the cucumber by hand or use a veggie spiralizer. Next, pull apart your imitation crab. I like to get the kind that looks like crab legs. It tends to flake apart better. Add your spicy sauce ingredients, panko and furikake to the bowl and mix together.
Plate and add a little sliced avocado on the side, and top with a drizzle of unagi sauce. You can’t beat these flavors, and you will have this sushi roll bowl recipe on repeat.
Crabmeat Salad Sushi
I love some good sushi without all the rice. Imitation crabmeat has always been something I loved to snack on, even when I was a kid. This crabmeat salad is the elevated version of what I would eat growing up. It’s inexpensive, easy to make, and gives you that oh so good sushi feeling without the price tag.
More imitation crab recipes:
Sushi Roll Bowl
- 1 Julienne peeler You can also use vegetable noodle maker or just cut your cucumber
- 1 Mixing bowl
- 1 Food scale
- measuring cups/ spoons
- 1/2 Seedless cucumber 240 grams
- 150 Grams Imitation crab I use the kind that look like crab leg meat
- 3 Tbsp Japanese mayonnaise You can also use regular mayo
- 1 Tbsp Sriracha
- 1 Tsp Soy sauce I used low sodium
- 1/3 Cup Plain panko
- 1 Tbsp Furikake and a little more for garnish
- 1 Avocado sliced
- Slice cucumber the long way with your julienne slicer, making long strips, kind of like noodles. Pull apart your imitation crab into shreds. Mix your mayo, sriracha, soy sauce, furikake and panko into the cucumber and crab. Make into two servings and top with more furikake and drizzle with unagi sauce. Serve with 1/4 to 1/2 of an avocado.