Preparation Steps

• Cook the rice according to package instructions.
• While the rice cooks, make the eel sauce by adding the soy sauce, sugar, and mirin to a small skillet or saucepan. Turn heat to medium and cook until it boils, stirring occasionally.
• Once boiling, reduce heat to low and let it simmer for about 5 minutes, stirring occasionally. Remove the pan from heat and let it cool off. Use immediately or transfer to a container with a lid and refrigerate until ready to use.
• While rice is cooking, prep the crab and cilantro by cutting into small pieces. Cut the cucumber and avocado into larger chunks.
• Add Panko breadcrumbs to a small skillet. Drizzle olive oil on top. Turn heat to medium and mix until all Panko is coated.
• Let it cook for about 2-3 minutes and stir when it starts turning golden brown. Stir frequently until most Panko is a golden brown. Remove from heat and transfer to a plate.
• In a small bowl, add the mayo and Sriracha. Set aside or refrigerate until ready for use.
• Scoop rice into a bowl. Top with crab, cucumber, avocado, and cilantro. Drizzle with eel sauce and spicy mayo. Sprinkle toasted Panko crumbs on top. Enjoy!