If you love sushi but don’t want the fuss of rolling, these Crunchy Roll Bowls bring all that sushi flavor; creamy, crispy, spicy, and satisfying; straight into an easy rice bowl! They’re loaded with crispy tofu, fluffy rice, fresh cucumber, edamame, and a drizzle of spicy mayo that ties everything together.
This recipe is quick, wholesome, and totally customizable. Whether you’re vegetarian, trying to eat more plant based meals, or just love a good sushi style dinner, this one hits all the right notes.
Why You’ll Love These Crunchy Roll Bowls
- Fast and easy; Ready in about 30 minutes.
- No sushi skills required; Just toss everything in a bowl!
- Flavor-packed; Sweet, salty, spicy, and crunchy all at once.
- Customizable; Swap tofu for shrimp, salmon, or even chicken.
- Meal prep friendly; Great for lunch or dinner throughout the week.
Ingredients You’ll Need
For the Bowls:
- 1 block extra firm tofu
- 1 cup uncooked rice (white or jasmine rice works great)
- 2 cups frozen shelled edamame
- 1 cucumber, finely diced
- 1 avocado, cut into chunks or slices
- 1 jalapeño, thinly sliced (optional for heat)
- A swish of neutral oil (like canola or vegetable oil)
- ½ cup teriyaki or savory sweet Asian inspired sauce (store bought or homemade)
- ½ cup crispy fried onions, crushed
- Spicy mayo, for topping (see below)
For the Spicy Mayo
Mix together:
- ¼–½ cup mayonnaise
- 2–3 tablespoons sriracha sauce
- Adjust the heat level to your preference. The more sriracha, the spicier it gets!
How to Make Crunchy Roll Bowls
1Prep the tofu. Start by pressing the water out of your tofu block. Wrap it in a clean kitchen towel and place something heavy on top for about 10–15 minutes to remove excess moisture.
2Cook the rice. Prepare your rice according to package directions. Fluff it up and keep it warm.
3Cook the edamame. Boil or microwave the edamame according to the package instructions, then drain and set aside.
4Pan fry the tofu. Cut the pressed tofu into cubes. Heat a bit of oil in a skillet over medium high heat. Add the tofu and cook until all sides are golden brown. Pour in about ¼ to ⅓ cup of teriyaki sauce, stir to coat, and continue cooking until caramelized and flavorful.
5Assemble your bowls. In each bowl, add a scoop of rice. Top with crispy tofu, edamame, diced cucumber, avocado slices, and jalapeño. Drizzle with extra teriyaki sauce, spoon on some spicy mayo, and sprinkle with crushed crispy onions for that signature crunch.
Tips and Variations
- Make it gluten free: Use tamari or a gluten free teriyaki sauce.
- Swap the protein: Not a tofu fan? Use shrimp, crab meat, or grilled chicken.
- Add veggies: Shredded carrots, radish slices, or seaweed salad are great additions.
- Meal prep tip: Store ingredients separately and assemble fresh for the best texture.
Serving Suggestions
These bowls are perfect for lunch, dinner, or even meal prep. Pair them with a side of miso soup or a light seaweed salad to create a sushi inspired meal that feels fresh and fun.
Storing Leftovers
Keep any leftover ingredients in airtight containers in the refrigerator for up to 3 days. Reheat the tofu and rice before serving, and add the avocado and crispy onions fresh to keep that perfect texture.
Final Thoughts
These Crunchy Roll Bowls are everything you love about a sushi roll; deconstructed, easy, and bursting with flavor. The mix of creamy avocado, crispy tofu, spicy mayo, and crunchy onions is pure comfort in a bowl.
So next time you’re craving sushi but don’t want to roll a thing, grab a bowl, a spoon, and dig into this delicious, fuss free meal!
Crunchy Roll Bowls
Ingredients
For the Bowls:
- 1 block extra-firm tofu
- 1 cup uncooked rice white or jasmine rice
- 2 cups frozen shelled edamame
- 1 cucumber finely diced
- 1 avocado cut into chunks or slices
- 1 jalapeño thinly sliced (optional)
- Swish of neutral oil canola or vegetable oil
- 1/2 cup teriyaki or savory-sweet Asian-inspired sauce store-bought or homemade
- 1/2 cup crispy fried onions crushed
- Spicy mayo for topping
For the Spicy Mayo:
- 1/4 –1/2 cup mayonnaise
- 2 –3 tablespoons sriracha sauce adjust to taste
Instructions
- Prep the tofu: Press the tofu block to remove excess water. Wrap it in a clean towel and set something heavy on top for 10–15 minutes.
- Cook the rice: Prepare rice according to package directions. Fluff and set aside.
- Cook the edamame: Boil or microwave the edamame according to package instructions. Drain and set aside.
- Fry the tofu: Cut the pressed tofu into cubes. Heat a bit of oil in a skillet over medium high heat. Add the tofu and cook until golden brown on all sides. Pour in about 1/4 to 1/3 cup teriyaki sauce, stir to coat, and cook until caramelized.
- Assemble the bowls: In each bowl, add a scoop of rice. Top with tofu, edamame, cucumber, avocado, and jalapeño. Drizzle with extra teriyaki sauce, spoon on spicy mayo, and finish with crushed crispy onions.
- Serve: Enjoy immediately while everything is warm and crunchy!
Notes
- To make spicy mayo: Combine mayonnaise and sriracha; adjust spice to your liking.
- For a gluten free option, use tamari or gluten free teriyaki sauce.
- Not a fan of tofu? Try shrimp, crab meat, or grilled chicken instead.
- Store leftovers in separate containers for up to 3 days. Add avocado and crispy onions fresh before serving.
