Cannabis Crunch Roll Sushi Bowl

If one of your favorite sushi rolls is a Crunch Roll, then you will LOVE this Cannabis Crunch Roll Sushi Bowl recipe! Seriously, they are a hit at my place and i love making these, even on busy nights, because they’re super easy to throw together, and if you prep a couple of the steps ahead of time, you can have dinner ready in a flash!

Let’s get cooking!

How to Make Cannabis Crunch Roll Sushi Bowl

Ingredients:

• 3 cups white rice (cooked).
• 1 cucumber, diced.
• 1 large avocado, diced.
• 8 oz imitation crab, diced.
• ¼ cup cilantro, chopped.
• ¼ cup soy sauce.
• ¼ cup sugar.
• 3 tbsp mirin.
• ¼ cup mayo.
• 1 tbsp Sriracha sauce.
• 1 cup Panko breadcrumbs.
• ¼ cup cannabis olive oil.

Tools:

• Rice cooker.
• Mixing bowls.
• Sharp knife.
• Cutting board.
• Small saucepan.
• Measuring spoons.

Instructions:

1. Prep everything: Make sure the rice is cooked and ready to go. I recommend you to use white rice to make these cannabis sushi bowls, but you could also use brown too. Finely chop the crab and cilantro, and dice the cucumber and avocado into larger chunks.

2. Make the spicy mayo: In a small bowl, mix the mayo and Sriracha until smooth. Give it a quick taste to adjust the spice if needed. Once it’s perfect, set the bowl aside until you’re ready to use it.

3. Make the eel sauce: Add soy sauce, sugar, and mirin to a small saucepan, cook over medium heat, stirring occasionally, until the mixture reaches a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes. The sauce will thicken slightly as it cools. Remove the pan from heat and let it cool off.

4. Toast the panko: Add one cup of Panko breadcrumbs to a small skillet and drizzle the cannabis olive oil over the top. Turn the heat to medium and mix the Panko and oil well until all the breadcrumbs are coated. Let it cook for about 2-3 minutes, stirring when you see it start to turn golden brown around the edges. Stir frequently for another minute or two until most of the Panko is golden brown. Remove the pan from heat and transfer the toasted Panko to a plate until ready for use.

5. Assemble the sushi bowls: Scoop the rice into a bowl and top it with crab, cucumber, avocado, and cilantro. Drizzle your desired amount of eel sauce over the top, followed by a generous drizzle of spicy mayo. Finally, sprinkle those golden, crunchy Panko crumbs on top!

Tips For Better Cannabis Crunch Roll Sushi Bowl

Creating the perfect cannabis crunch roll sushi bowl is all about balancing flavors, textures, and the right infusion of cannabis. Here are some pro tips to ensure consistent and delicious results every time:

• Perfect Rice: Give that rice a good wash, like, real good. Gets rid of the goop, keeps it fluffy, not sticky.
  
  
• Dose Right: Mix that cannabis oil proper with the Panko. You don’t want some bites hitting harder than others, right?
  
  
• Crispy Bits: Watch those breadcrumbs. They go from golden to burnt in a blink. Don’t get distracted.
  
  
• Taste Test: That spicy mayo and eel sauce? Give them a try before you dump it in. Tweak the spice and sweet till it’s just how you like it.
  
  
• Chill Ingredients: Keep that cucumber and avocado on ice, literally. Makes the whole thing pop.
  
  
• Layer Smart: Panko goes on top, right before you eat. Keeps it crunchy, not soggy.

It’s that easy! You’ve got a killer cannabis crunch roll sushi bowl. Super simple, tastes like heaven, and it’s sure to impress! Now, be sure to try it, grab a shot of it, tag me, and let’s see what you whipped up!

Happy Cooking!